Why You’ll Love This Recipe
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Unique Flavor: Combines the beloved taste of deviled eggs with pasta for a fresh take.
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Creamy and Tangy: The dressing has the perfect balance of creamy mayo and tangy mustard.
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Protein-Packed: Hard-boiled eggs add a satisfying protein boost.
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Easy to Make: Simple ingredients come together quickly for a crowd-pleasing salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 ounces pasta (rotini, elbow macaroni, or shells)
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6 hard-boiled eggs, chopped
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1/2 cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon yellow mustard
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1 teaspoon apple cider vinegar or white vinegar
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1/2 teaspoon paprika (plus extra for garnish)
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1/4 cup finely chopped celery
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1/4 cup finely chopped green onions or chives
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Salt and pepper, to taste
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Optional: chopped fresh parsley for garnish
Directions
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Cook Pasta: Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
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Prepare Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, vinegar, paprika, salt, and pepper until smooth.
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Combine Ingredients: In a large bowl, combine the cooked pasta, chopped hard-boiled eggs, celery, and green onions.
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Add Dressing: Pour the dressing over the pasta mixture and gently toss to coat evenly.
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Chill: Refrigerate the salad for at least 1 hour to allow flavors to meld.
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Serve: Garnish with extra paprika and chopped fresh parsley before serving.
Servings and Timing
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Servings: 6-8
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Preparation Time: 15 minutes
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Chilling Time: 1 hour
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Total Time: 1 hour 15 minutes
Variations
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Add Pickles: Chop dill pickles or pickle relish for an extra tangy crunch.
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Spicy Kick: Add a dash of hot sauce or cayenne pepper to the dressing.
- Herb Variations: Use dill, tarragon, or basil instead of parsley.
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Vegan Version: Use vegan mayonnaise and egg substitutes.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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No Reheating: Best served cold or at room temperature.
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Stir Before Serving: Give the salad a good stir before serving, as dressing may thicken in the fridge.
FAQs
Can I use other types of pasta?
Yes, any small pasta shapes like fusilli, shells, or penne work well.
How do I make perfect hard-boiled eggs?
Place eggs in boiling water for 9-12 minutes, then transfer to ice water to cool before peeling.
Can I prepare this salad ahead?
Yes, it tastes best after chilling for at least an hour or overnight.
Can I make this salad gluten-free?
Use gluten-free pasta to make the salad gluten-free.
Is this salad suitable for picnics?
Yes, it travels well and is perfect for outdoor meals.
Can I add other vegetables?
Yes, diced bell peppers, cucumbers, or peas make great additions.
Can I reduce the mayonnaise?
Yes, substitute part of the mayo with Greek yogurt for a lighter version.
How spicy is the salad?
It’s mild by default but can be adjusted with mustard or added spices.
Can I freeze deviled egg pasta salad?
No, freezing will alter the texture of the mayonnaise and eggs.
Can I use homemade mayonnaise?
Absolutely, homemade mayo works perfectly in this recipe.
Conclusion
Deviled Egg Pasta Salad is a delicious and creamy dish that brings together the best of two classics: deviled eggs and pasta salad. Easy to prepare and packed with flavor, it’s a versatile addition to any meal, from picnics to weeknight dinners. Its unique twist on traditional pasta salad makes it a guaranteed hit with family and friends.
Deviled Egg Pasta Salad
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Snack, Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Description
Deviled Egg Pasta Salad is a creamy and tangy twist on classic pasta salad that combines tender pasta with chopped hard-boiled eggs and a flavorful deviled egg-inspired dressing. This protein-packed, easy-to-make salad is perfect for picnics, potlucks, or family meals, delivering a fresh and satisfying taste.
Ingredients
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8 ounces pasta (rotini, elbow macaroni, or shells)
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6 hard-boiled eggs, chopped
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1/2 cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon yellow mustard
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1 teaspoon apple cider vinegar or white vinegar
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1/2 teaspoon paprika (plus extra for garnish)
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1/4 cup finely chopped celery
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1/4 cup finely chopped green onions or chives
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Salt and pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
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Cook Pasta: Boil pasta according to package directions until al dente. Drain and rinse with cold water to cool. Set aside.
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Prepare Dressing: Whisk together mayonnaise, Dijon mustard, yellow mustard, vinegar, paprika, salt, and pepper until smooth.
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Combine Ingredients: In a large bowl, mix pasta, chopped eggs, celery, and green onions.
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Add Dressing: Pour dressing over the mixture and toss gently to coat evenly.
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Chill: Refrigerate at least 1 hour for flavors to meld.
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Serve: Garnish with extra paprika and parsley before serving.
Notes
Add chopped dill pickles or relish for tangy crunch.Spice it up with hot sauce or cayenne pepper.Use dill, tarragon, or basil as alternative herbs.For vegan option, use vegan mayo and egg substitutes.Stir well before serving as dressing thickens in fridge.Do not freeze; mayonnaise and eggs don’t freeze wel
