The perfect combination of tangy deviled eggs and macaroni salad, this Deviled Egg Pasta Salad is a quick and easy side dish for all of your summer BBQs. This creamy macaroni salad is ready in just 30 minutes and pairs well with summer favorites like pulled pork and burgers!
Bring a large pot of salted water to a boil; cook pasta al dente according to package directions. Drain and run under cold water. Set aside.
As the pasta is cooking, peel the eggs and separate the whites and yolks. Chop up the egg whites and set aside. Transfer the egg yolks to a large bowl and mash with a fork (or for a smoother consistency, crush them with a wooden spoon into a powder.)
To the bowl, add all the ingredients for the dressing. Whisk until combined and smooth.
Add in the cooked and cooled macaroni, chopped egg whites, celery, red onion, and dill pickles. Gently stir well until combined. Taste and adjust seasoning if necessary.
Just before serving, garnish with a scant dusting of paprika and a sprinkling of finely diced scallions.
Sugar. This is an optional ingredient, but highly recommended to balance the tang of other ingredients.Make a few hours before serving. This salad is delicious right after preparing, but I do recommend making it a few hours in advance so the flavors have a chance to meld and make it even more flavorful. Give it a gentle stir before serving.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.