If you’re looking for a delightful and unique side dish, this Deviled Egg Pasta Salad is the ultimate crowd-pleaser. Perfect for picnics, barbecues, or a cozy family dinner, this dish combines the creamy richness of deviled eggs with the comforting texture of pasta. Bursting with tangy flavors and topped with a sprinkle of paprika, it’s a refreshing twist on the classic pasta salad, and it’s simple to prepare!
Tips to make the Deviled Egg Pasta Salad recipe:
1. Use Elbow Macaroni: For the best texture, opt for elbow macaroni or smaller pasta shapes. They hold the creamy dressing well and provide the ideal bite-size pieces that complement the deviled egg mixture beautifully.
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2. Boil Eggs Perfectly: For perfectly boiled eggs, place them in a pot with cold water, bring to a boil, then let them sit covered off the heat for about 10 minutes before cooling in ice water. This process ensures easy peeling and perfectly cooked yolks.
3. Chill Before Serving: To enhance the flavors, let the pasta salad chill in the refrigerator for at least an hour before serving. This allows the dressing to soak into the pasta and meld with the spices.
4. Customize Your Add-Ins: Feel free to get creative by adding diced pickles, chopped celery, or crispy bacon bits. These additions elevate the texture and flavor of the salad, making it even more irresistible.
How to Make Deviled Egg Pasta Salad Recipe?
Deviled Egg Pasta Salad Recipe
Equipment
- 1 Large pot For boiling pasta
- 1 Mixing bowl For combining ingredients
Ingredients
- 8 Large eggs Hard-boiled and peeled
- 3 cups Elbow macaroni Cooked and drained
- 1 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp White vinegar
- 1 tsp Paprika Plus more for garnish
- 1 tsp Salt To taste
- 1/2 tsp Black pepper Freshly ground
- 1/2 cup Celery Finely chopped
- 1/4 cup Green onions Thinly sliced
Instructions
- Cook the elbow macaroni in a pot of boiling salted water until al dente. Drain and set aside to cool.
- Cut the hard-boiled eggs into quarters and chop them coarsely.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, white vinegar, paprika, salt, and black pepper.
- Add the cooked and cooled macaroni, chopped eggs, celery, and green onions to the bowl. Mix gently to combine.
- Transfer the salad to a serving dish and sprinkle with additional paprika for garnish.
- Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
Nutrition
The Deviled Egg Pasta Salad is a delightful twist on classic flavors, bringing together the creamy richness of deviled eggs and the satisfying texture of pasta. This salad is not just tasty but also versatile, making it a great option for picnics, potlucks, or even as a side dish for family dinners. Its ingredients are simple, yet they combine to create a dish that’s both comforting and exciting.
The addition of paprika, mustard, and a little vinegar ties all the flavors together, giving the salad a slight tang and a hint of spice. This recipe offers a wonderful mix of textures and tastes—soft eggs, firm pasta, and crunchy veggies. Additionally, it’s easy to make, requiring minimal preparation time and effort, which is perfect for busy days.
Overall, this Deviled Egg Pasta Salad is sure to become a favorite in your household. It’s a crowd-pleaser that brings a fresh twist to traditional pasta salads. Whether you’re a seasoned cook or a beginner in the kitchen, this dish is approachable and rewarding, promising to bring joy to everyone who gives it a try.
