Deviled Eggs Pasta Salad

Name: Deviled Eggs Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 8 oz. Gemelli pasta (about 2 ½ cups); 8 eggs; 1 c. mayonnaise; 2 tbsp. Dijon mustard; 2 tbsp. coarse grain mustard; 2 tbsp. apple cider vinegar; 2 tsp. sugar; 3 medium celery stalk along with leaves, sliced thinly and leaves coarsely chopped; 1 small fennel along with fronds, trimmed and shaved thinly; 1/4 small red onion, diced; Kosher salt; Freshly ground black pepper; Sliced scallions for garnishing; Paprika for garnishing

Two classics, one crowd-pleasing combo

By Tyna HoangPublished: Feb 27, 2026

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Yields:

6 serving(s)

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

45 mins

Welcome to the impossible-to-resist side dish of the season. It will become your go-to for all picnics, cookouts, and potlucks. Tip: For an extra cold and crisp snap, keep the sliced celery, fennel leaves and fronds in an ice bath until you’re ready to use.

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Ingredients

8 oz.
Gemelli pasta (about 2 ½ cups)
8
eggs
1 cup
mayonnaise
2 Tbsp.
Dijon mustard
2 Tbsp.
coarse grain mustard
2 Tbsp.
apple cider vinegar
2 tsp.
sugar
3
medium celery stalk along with leaves, sliced thinly and leaves coarsely chopped
1
small fennel along with fronds, trimmed and shaved thinly
1/4
small red onion, diced
Kosher salt
Freshly ground black pepper
Sliced scallions for garnishing
Paprika for garnishing

Directions

1. Step 1Bring a large pot of salted water to a boil and cook pasta according to the package for al dente. Drain, rinse under cold water and refrigerate until ready to use.
2. Step 2In a large pot, place eggs in a single layer and cover with cold water. Bring to a rolling boil over medium-high heat, turn off heat, cover and allow to sit for 10 minutes. Drain eggs and transfer to a bowl of ice water to stop eggs from cooking further. Peel eggs and slice each in half lengthwise. Separate yolks and whites from 8 egg halves and place in a large bowl. Roughly chop reserved egg whites and remaining egg halves into about ½” pieces, set aside.
3. Step 3In the bowl with the egg yolks, add mayo, mustard, vinegar, and sugar. Mash and mix with a fork until smooth, breaking up any lumps. Fold in chilled pasta, celery, celery leaves, fennel, fennel fronds, onions, chopped eggs and season with salt and pepper to taste. Transfer to a serving bowl and garnish with sliced scallions and sprinkle with paprika.