Devilled Egg Pasta Salad

Make a batch of hard boiled eggs, and you have a devil of a time trying to get people to eat them. Add mayonnaise and fun, and they suddenly become the most in-demand item on the dinner table. Go figure. Here is a variation on the theme, in conjunction with macaroni salad. No picture because my boyz ate it up too fast!


8 oz. macaroni pasta (cooked as per directions on the box )

6 hard boiled eggs, (diced, yolk removed )

1/2 cup mayonnaise

1 tbsp. mustard

1 tbsp. Ketchup

1 tbsp. white vinegar

1 tbsp. granulated sugar

1 small red onion, chopped

2 ribs celery, chopped

1/2 tsp. paprika

1/2 tsp Salt

1/2 tsp pepper

Green onions for garnish


Cook macaroni per package instruction.

Drain and rinse and set aside in a large bowl.

Cut the hard-boiled eggs in half and remove the yolks.

place the yolks in a small bowl.

While the mac is cooking, make the rest of the dressing in a bowl big enough for the whole thing:

Mash the egg yolks with a fork.

Add the mayonnaise, ketchup, vinegar, sugar, and mustard.

Stir to combine.

Chop the egg whites and add to the bowl

Add the pasta and toss until combined.

Place in the refrigerator for at least 1 hour.

Garnish with paprika and/or green onions


I’m not a fan of sugar in mayo salads so I don’t use it. Your mileage may vary.

Other flavor boosts: hot sauce, curry powder, relish, or finely minced pickles of your choice.

Use any onions really. Next time, I want to try one of the “sweet” Walla Walla or Maui type onions.

I add more celery to try to pretend to myself that adding more vegetables is making it healthier. 

Susan Fox
Susan Fox
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