Kevin’s Devilled Eggs Pasta Salad

Kevin Dundon Deviled Egg Pasta Salad Kevin Dundon Deviled Egg Pasta Salad

By Kevin Dundon

4 people 20 minutes 10 minutes


  • 2 tbsp Apple Cider Vinegar
  • 2 tsp Caster Sugar
  • 1 stick Celery thinly sliced
  • 2 tbsp Dijon Mustard
  • 8 medium Egg
  • 400 g Fusilli pasta
  • 100 g Mayonnaise
  • 2 tbsp Mustard
  • 1 tsp Paprika plus extra to decorate
  • 1 pinch Salt and Pepper
  • 6 medium Spring Onions sliced



Cook the pasta as per pack instructions, then drain, rinse in cold water and refrigerate until ready to use.

In a second saucepan, bring some water to the boil and simmer the eggs for 8 minutes. Turn off the heat and pour cold water over the eggs. Once cooled, peel the eggs and remove the yolks of 6 eggs, set aside, then chop the remaining egg white to combine with the pasta. Slice the last 2 eggs in quarters to decorate the pasta. Set aside.

In a bowl, crush the reserved cooked egg yolk, adding the mayonnaise, mustard, vinegar, paprika, and sugar. Stir until combined and season with salt and pepper.

In a large bowl, combine the cooked pasta with the spring onions, celery, chopped egg white and combine with the mayonnaise mixture.

Season and transfer to a serving bowl, then garnish with the quartered eggs, sprinkle with an extra dusting of paprika and store in the fridge until ready to serve.

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