Deviled Egg Macaroni Salad for #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: "Think outside the shell and go beyond your basic mayo and relish recipes.  Kick up your deviled egg game for this event and try some BLT eggs, seafood topped, or even smoked eggs."

I stayed pretty traditional on the flavor profile - but thought it might be fun to change things up by making a pasta salad version! This is such a pretty pasta salad to take and share at a potluck or barbecue - tweak the seasoning to your preferred flavors and the sky is the limit on how to finish this dish. This is a pretty great "base" - creamy and satisfying and a great frame to set those beautiful deviled eggs atop.

This is a rich, creamy pasta dish and a little goes a long way. It would work really well alongside some tangy barbecue!

We have a great line up of deviled eggs for your to peruse today - so many different iterations of a classic appetizer, and so many flavors that I want to try!

See all of our delicious deviled eggs we're sharing today!

Bacon Chipotle Deviled Eggs by Palatable Pastime

Banh Mi Deviled Eggs by Karen's Kitchen Stories

Bloody Mary Deviled Eggs by Sweet Beginnings

Deviled Egg Macaroni Salad by Making MIracles

Keto Air Fried Deviled Eggs by That Recipe

Southwestern Deviled Eggs by Art of Natural Living

Tuna Salad Deviled Eggs by Cindy's Recipes and Writings

Deviled Egg Macaroni Salad from Food Network

Ingredients
6 large hard boiled eggs
1/2 cup + 2 TBS  mayonnaise
1 tablespoons yellow mustard
1 tablespoon distilled white vinegar
Kosher salt and freshly ground black pepper
4 ounces (about 1 cup) elbow pasta (I used mini penne)
1 medium carrot, grated (about 1/2 cup)
2 small celery stalks, diced
1/4 cup chopped gherkins
1 teaspoon sugar
1/8 teaspoon paprika

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente (about 9 minutes). Drain, and run the pasta under cold water until it feels cool to the touch. Pour into a medium mixing bowl and either place in the refrigerator to cool further, or set aside while you prepare the eggs.
2. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 6 of the egg halves into small pieces and add to the cooled pasta in the mixing bowl. Place the remaining 6 egg halves, cut side up, on a cutting board or plate.
3. Add 1/4 cup mayonnaise, 1/2 tablespoon yellow mustard, 1/2 tablespoon vinegar and 1/4 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Taste test, adjust the seasonings a little if needed.
4. Using a spoon, generously fill the 6 prepared egg halves on the cutting board, making sure at least 1/8 cup of filling remains in the bowl. Set aside (or place in the refrigerator if needed).
5. Fold the carrots, celery, sugar, remaining 3/4 cup mayonnaise, 1/2 tablespoon yellow mustard, 1/2 tablespoon vinegar, reserved deviled egg mixture, 1/4 teaspoon salt and a few grinds of pepper into the cooled pasta and mix until well combined. Taste test - adjust seasonings (a little more salt, mustard, pepper, etc.) if needed.
6. Transfer to a serving bowl and sprinkle half of the paprika over top. Arrange the prepared deviled eggs atop the pasta, and sprinkle the eggs with the remaining paprika.
7. Chill until ready to serve.

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