Deviled Egg Pasta Salad is a delightful fusion of two classic dishes: deviled eggs and pasta salad. This creamy and tangy salad is perfect for picnics, barbecues, or as a side dish for any meal. The combination of hard-boiled eggs, elbow macaroni, and a flavorful dressing makes it a crowd-pleaser. Let’s dive into this delicious recipe and learn how to make Deviled Egg Pasta Salad step-by-step.
Ingredients
- 8 ounces elbow macaroni
- 6 large hard-boiled eggs
- 3/4 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 4 slices crispy cooked bacon, crumbled
- 2 sliced green onions
Instructions
Step 1: Cook the Pasta
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool. Set aside.
Step 2: Prepare the Eggs
- Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let it sit for 10-12 minutes. Drain and cool the eggs under cold running water. Peel and chop the eggs.
Step 3: Make the Dressing
- Combine Ingredients: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, and freshly ground black pepper until smooth and well combined.
Step 4: Assemble the Salad
- Add Pasta and Veggies: Add the cooked and cooled macaroni to the bowl with the dressing. Add the chopped celery and red onion.
- Fold in the Eggs: Gently fold in the chopped hard-boiled eggs, being careful not to break them up too much.
- Add Bacon and Green Onions: Add the crumbled bacon and sliced green onions to the bowl. Mix gently to combine all the ingredients evenly.
Step 5: Chill and Serve
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
- Serve: Give the salad a quick stir before serving. Serve chilled as a side dish for barbecues, picnics, or any meal.
Cooking Notes
- Pasta: Make sure to cook the pasta al dente as it will absorb some of the dressing and soften further.
- Eggs: For easier peeling, use eggs that are a few days old rather than fresh ones.
- Bacon: Crispy bacon adds a nice texture contrast. You can use store-bought pre-cooked bacon for convenience.
Frequently Asked Questions
Q: Can I make this salad ahead of time? A: Yes, this salad can be made a day ahead. In fact, it tastes better after the flavors have had time to meld together. Just give it a good stir before serving.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I use a different type of pasta? A: Yes, you can use any short pasta shape like rotini, penne, or shells.
Q: What can I serve with this salad? A: Deviled Egg Pasta Salad pairs well with grilled meats, sandwiches, or as part of a potluck spread.
Keto/Low Carb Version
To make a keto or low-carb version of this recipe, substitute the elbow macaroni with cooked cauliflower florets or shirataki noodles. Ensure that the mayonnaise and other condiments used are sugar-free.
Deviled Egg Pasta Salad is a unique and tasty dish that combines the best elements of deviled eggs and pasta salad. It’s creamy, tangy, and packed with flavor, making it a perfect addition to any meal or gathering. Easy to make and always a hit, this recipe is sure to become a favorite.
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