This Deviled Egg Pasta Salad is a delicious fusion of the classic deviled eggs and creamy pasta salad. It’s perfect for picnics, potlucks, or family dinners, offering a satisfying blend of flavors with tangy mustard, creamy mayonnaise, and savory boiled eggs.
Ingredients:
For the Pasta Salad:
- 8 ounces elbow macaroni (or your choice of pasta like shells or rotini)
- 6 hard-boiled eggs, peeled
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup sweet pickle relish (or chopped pickles)
For the Dressing:
- ½ cup mayonnaise
- ¼ cup mustard (yellow or Dijon, depending on your preference)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional, adjust to taste)
- Salt and pepper, to taste
- Paprika, for garnish
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni (or other pasta) and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to cool it down and stop the cooking process. Set aside.
Step 2: Prepare the Hard-Boiled Eggs
While the pasta is cooking, prepare the hard-boiled eggs. Once peeled, set aside 2 eggs for garnish. Chop the remaining 4 eggs into bite-sized pieces and set them aside for the pasta salad.
Step 3: Make the Dressing
In a medium bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and sugar (if using). Season the dressing with salt and pepper to taste. Adjust the mustard and mayonnaise to suit your preferred tangy-to-creamy ratio.
Step 4: Assemble the Pasta Salad
In a large mixing bowl, combine the cooked pasta, chopped celery, red onion, sweet pickle relish, and the chopped eggs. Pour the dressing over the mixture and gently stir until everything is well coated and combined.
Step 5: Garnish and Serve
Slice the remaining 2 boiled eggs and place them on top of the pasta salad for garnish. Sprinkle the salad with paprika for a pop of color and extra flavor. You can also add a little chopped fresh parsley if desired.
Serve the Deviled Egg Pasta Salad chilled or at room temperature. It’s best when made a few hours in advance to allow the flavors to meld together.
Cooking Notes:
- Eggs: For perfect hard-boiled eggs, place them in a pot of cold water, bring to a boil, then simmer for about 10-12 minutes. Immediately transfer the eggs to an ice bath to cool and stop the cooking process.
- Pickles: If you don’t like sweet relish, you can use dill pickle relish or chopped dill pickles for a more savory flavor.
- Pasta: You can use any pasta shape you like for this salad—shells, rotini, or even bow-tie pasta all work well.
Variations:
1. Bacon Deviled Egg Pasta Salad:
Add crispy cooked bacon pieces to the pasta salad for a smoky, savory twist.
2. Spicy Deviled Egg Pasta Salad:
Mix in a teaspoon of hot sauce or add diced jalapeños for a spicy version of this salad.
3. Herb Deviled Egg Pasta Salad:
Incorporate fresh herbs like parsley, dill, or chives into the salad for a fresh, herbaceous flavor.
Frequently Asked Questions (FAQs):
Q: How long will this pasta salad last in the fridge?
This pasta salad will last for 3-4 days in an airtight container in the refrigerator. Be sure to give it a stir before serving, as the dressing may settle.
Q: Can I make this salad ahead of time?
Yes! In fact, this salad tastes even better after a few hours as the flavors meld together. Just store it in the fridge and give it a good stir before serving.
Q: Can I substitute the mayonnaise?
Yes, you can use Greek yogurt or a combination of Greek yogurt and mayo for a lighter version of the dressing
This Deviled Egg Pasta Salad is the perfect combination of creamy, tangy, and savory flavors, making it an ideal side dish for any gathering. The combination of tender pasta, flavorful boiled eggs, and crunchy vegetables, all coated in a deviled egg-inspired dressing, makes this salad both comforting and satisfying. Whether you’re making it for a picnic, potluck, or just a weeknight dinner, this easy recipe is sure to be a hit!