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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad
  • Prep 15 min
  • Total 15 hr 0 min
  • Servings 8
Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks.
Updated March 10, 2017

Ingredients

  • 4 cups cooked elbow macaroni pasta
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon mustard
  • 8 hard-cooked eggs, chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 cup diced dill pickles

Steps

  • 1
    Place cooked pasta in large bowl.
  • 2
    Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
  • 3
    Gently stir in hard-cooked eggs.
  • 4
    Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.

  • Make it a little easier by using hard-cooked eggs from the deli.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
195mg
66%
Sodium
600mg
25%
Potassium
115mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
6%
Sugars
1g
Protein
10g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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