Ingredients

Pasta (1 lb / 450g box): The pasta shape is key to trapping the creamy dressing.
- Best Choice: Medium pasta shells are my top pick. They act like tiny cups, cradling the dressing and bits of egg.
- Great Alternatives: Elbow macaroni, small rotini, or ditalini are also fantastic choices.
Large Eggs (12): This is not a place to be shy. A full dozen eggs is what gives this salad its signature “deviled egg” character and hearty texture.
Mayonnaise (1.5 cups): This is the foundation of the creamy dressing. For the best flavor and texture, use a good quality, full-fat mayonnaise like Duke’s or Hellmann’s.
Sweet Pickle Relish (1/3 cup): This provides the essential sweet and tangy crunch found in many classic deviled egg recipes. Be sure to drain off any excess liquid.
Dijon Mustard (2 tablespoons): Adds a sharp, tangy complexity that cuts through the richness of the mayo and egg yolks.
White Vinegar or Pickle Juice (1 tablespoon): A splash of extra acidity brightens up the entire dressing. Using the juice from your sweet pickle jar is a great pro-move.
Celery (3 stalks, finely diced): Provides a crucial, fresh, and audible crunch that is essential for textural contrast.
Red Onion (1/2 medium, finely minced): Adds a sharp, savory bite. Mincing it finely ensures it incorporates into the salad without being overpowering.
Paprika (1 teaspoon, plus more for garnish): You can’t have deviled eggs without paprika! I recommend using a good quality sweet paprika in the dressing and a vibrant smoked paprika for the garnish to add a beautiful color and a hint of smoky flavor.
Kosher Salt (1 teaspoon, or to taste): To season the dressing and bring all the flavors together.
Freshly Ground Black Pepper (1/2 teaspoon, or to taste): For a touch of warm spice.
Fresh Herbs (2 tablespoons, finely chopped for garnish, optional): Fresh dill or chives make a beautiful and flavorful garnish that complements the egg perfectly.

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Instructions

Step 1: Cook the Pasta and Eggs
Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. While the pasta cooks, you can prepare the hard-boiled eggs. Place the 12 eggs in a separate large pot and cover them with cold water by about an inch. Bring the water to a rolling boil, then immediately turn off the heat, cover the pot with a lid, and let the eggs stand for 10-12 minutes.

Step 2: Cool Everything Down
Once the pasta is al dente, drain it and rinse thoroughly under cold running water until it is completely cool. This stops the cooking process and prevents a gummy texture. Once the eggs have finished standing, drain the hot water and transfer them immediately to a large bowl of ice water. Let them sit in the ice bath for at least 10 minutes. This makes them significantly easier to peel.

Step 3: Prepare the “Deviled” Dressing
Peel all 12 of the cooled hard-boiled eggs. Carefully slice each egg in half lengthwise. Pop out the cooked yolks and place them all in a medium mixing bowl. Set the cooked egg whites aside on a cutting board.

Using the back of a fork, mash the egg yolks until they are a fine, crumbly powder. This is the most important step for a smooth dressing. Continue mashing until no large lumps remain.

To the bowl of mashed yolks, add the mayonnaise, sweet pickle relish, Dijon mustard, and vinegar or pickle juice. Whisk everything together until the dressing is completely smooth and creamy. Stir in the 1 teaspoon of paprika, salt, and pepper.

Step 4: Chop and Combine
Take the reserved hard-boiled egg whites and chop them into small, bite-sized pieces. In a very large bowl, combine the cooled pasta, the chopped egg whites, the finely diced celery, and the minced red onion.

Step 5: Mix and Marinate
Pour the prepared deviled egg dressing over the pasta mixture in the large bowl. Gently fold everything together with a large spatula until all the ingredients are evenly coated in the creamy dressing.

Step 6: Chill for Best Flavor
Cover the bowl tightly and refrigerate for at least 2 hours before serving. This chilling time is essential. It allows the pasta to absorb the dressing and gives all the distinct flavors time to meld together into one cohesive, delicious salad.

Step 7: Garnish and Serve
Just before serving, give the salad a final stir. Transfer it to a serving bowl. Garnish generously with a sprinkle of smoked paprika and the chopped fresh dill or chives.

Nutrition

Serving Size: one normal portion
Calories: 410 kcal