Deviled Egg Pasta

Deviled Egg Pasta      

“Step into the realm of culinary creativity with our Deviled Egg Pasta. This innovative dish reimagines the beloved deviled egg in a whole new form, combining creamy pasta with the rich flavors of deviled eggs. Imagine al dente pasta coated in a velvety sauce infused with the zesty essence of mustard, the creaminess of mayonnaise, and the delicate kick of paprika. Tossed with diced hard-boiled eggs and a medley of herbs, each bite offers a symphony of tastes and textures that’s both comforting and surprising. Whether enjoyed as a whimsical dinner creation, a memorable addition to brunch menus, or a way to introduce unexpected flavors to your palate, our Deviled Egg Pasta is a celebration of culinary innovation that invites you to savor the familiar in a whole new and delightful way.”

Deviled Egg Pasta


  • 8 ounces elbow macaroni, cooked and drained

  • 6 eggs, boiled and yolks removed and separated

  • ½ tsp salt

  • ½ tsp pepper

  • ½ tsp paprika

  • ¼ tsp cayenne pepper

  • ¼ tsp white pepper

  • 2 celery stalks sliced thin

  • ½ cup mayonnaise

  • 1 tbsp ketchup

  • 1 tbsp mustard

  • 1 small red onion chopped

  • 1 tbsp white vinegar

  • 1 tbsp granulated sugar

  • Green onions for garnishing


  • Cook macaroni according to package directions, rinse, cool and set aside
  • Cut hard boiled eggs in half and put yolk into a separate bowl
  • Chop the egg whites and add to the macaroni bowl
  • Add in the chopped onion and sliced celery
  • Mash the egg yolks with a fork
  • Add the mustard, ketchup, mayonnaise, sugar and vinegar and combine well
  • Stir this sauce into the macaroni bowl and combine well
  • Garnish with green onion and serve
  • Enjoy!

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