Description
This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful side dish that combines the richness of deviled eggs with pasta. Perfect for summer picnics, BBQs, or potlucks!
Ingredients
Scale
For the Pasta Salad:
- 1 lb (450g) elbow macaroni or rotini pasta (or your favorite pasta)
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 teaspoon paprika (optional, for garnish)
- 2 tablespoons fresh chives or parsley, chopped (optional for garnish)
For the Salad Add-ins:
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup pickles or sweet relish, chopped (optional)
- 1/2 cup frozen peas (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse under cold water to cool it down. Set aside.
- Prepare the Deviled Egg Mixture:
- While the pasta is cooling, place the hard-boiled eggs in a bowl and mash them with a fork until they’re mostly broken up but still slightly chunky.
- In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Stir to combine until smooth.
- Add the mayonnaise mixture to the mashed eggs and stir to combine. Season with salt and pepper to taste.
- Assemble the Pasta Salad:
- In a large mixing bowl, combine the cooled pasta, chopped celery, red onion, and pickles or relish (if using).
- Gently fold the deviled egg mixture into the pasta and vegetable mixture. Make sure the pasta is well-coated with the creamy deviled egg dressing.
- Chill and Serve:
- Cover the pasta salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Before serving, garnish with a sprinkle of paprika and freshly chopped chives or parsley for extra color and flavor.
Notes
- Egg Options: You can adjust the number of eggs depending on how creamy you want the pasta salad. For a richer flavor, you can add extra eggs.
- Vegetable Variations: Feel free to add or substitute other vegetables such as diced bell peppers, cucumbers, or green onions for added crunch and freshness.
- Make Ahead: This pasta salad can be made ahead and stored in the refrigerator for up to 3 days. The flavors improve after sitting for a while!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad, Picnic Food
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg