Deviled Egg Pasta Salad is a delightful twist on two classic dishes: deviled eggs and pasta salad. This recipe brings the creamy, tangy flavors of traditional deviled eggs into a comforting pasta salad, making it a perfect dish for picnics, potlucks, and summer gatherings.
Ingredients
Scale:
8 ounces (about 2 cups) of rotini or elbow macaroni
6 large hard-boiled eggs, peeled and chopped
1 cup celery, finely chopped
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup mayonnaise
2 tablespoons mustard (yellow or Dijon)
1 tablespoon white vinegar
1 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons fresh chives or dill, chopped (for garnish)
Instructions
Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, typically around 7-10 minutes. Drain and rinse under cold water to cool.
While the pasta is cooking, prepare the hard-boiled eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath to cool. Peel and chop the eggs into small pieces.
In a large mixing bowl, combine the chopped celery, red bell pepper, and red onion. This mixture adds crunch and freshness, enhancing the salad's texture.
In a separate bowl, whisk together the mayonnaise, mustard, vinegar, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
Add the cooled pasta and chopped eggs to the vegetable mixture. Pour the dressing over the top and gently toss everything together until evenly coated. Be careful not to break the egg pieces too much.
Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. This allows the flavors to meld beautifully, resulting in a more flavorful dish.
Before serving, give the salad a gentle stir and garnish with freshly chopped chives or dill for a pop of color and freshness.
