Deviled Egg Pasta Salad
When I lived in upstate New York for a brief period of my life, there was a roadside BBQ truck that had the BEST pasta salad that I have ever had. I never really enjoyed pasta salad until this moment in time. The roadside truck man added eggs to his pasta salad which was not something that I had ever experienced before and it took the creaminess of the pasta to another level. I was obsessed. Over time I've put this Deviled Egg Pasta Salad recipe together to create my copycat recipe to the legend that was on the side of the road in upstate New York.
This recipe is VERY VERY very easy. Bring the Deviled Egg Pasta Salad to your potlucks, BBQs, Parties, or whatever you have going on in your life and people will love you for it. You're welcome in advance.
Enjoy this pasta salad with my Best Baked Beans Recipe and also my Sweet & Creamy Chopped Coleslaw Recipe!
Deviled Egg Pasta Salad
Ingredients
- 1 lb Rotini Pasta or Macaroni
- 7 Hard Boiled Eggs
- 1 ½ cups mayonnaise
- 1 ½ cups diced celery
- 1/2 cup honey
- 1/3 cup dijon mustard
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne (optional)
- Dill, freshly chopped (optional)
Instructions
- Hard boil your eggs by placing 7 eggs in a medium or large pot. Fill the pot with water, covering the eggs by 1 inch. Heat eggs with high heat until boiling. Once boiling, turn stove off and set a timer for 9 minutes- this will produce a nice creamy center. Once the timer goes off, remove eggs from hot water and place them into an ice water bath. Once eggs have cooled, peel and chop them.
- While the eggs are cooling, mix together mayonnaise, honey, mustard, celery salt, salt, pepper, and cayenne in a large bowl.
- Fold in diced celery and eggs.
- Add the cooked pasta and carefully mix thoroughly. Refrigerate for 1-2 hours before serving.
