Deviled Egg Pasta Salad is a fun twist on two classic favorites: deviled eggs and pasta salad. It's like taking the best parts of a picnic and combining them into one delicious dish. This salad is packed with the creamy, tangy flavors of deviled eggs and the satisfying bite of pasta, making it a unique side dish or a light main course.
It's easy to whip up with just a few simple ingredients, and it's sure to be a hit whether you're serving it at a family dinner, a backyard BBQ, or bringing it along to a potluck. Plus, it's a great way to use up any extra hard-boiled eggs you might have!
Table of Contents
Why This Recipe Works
This Deviled Egg Pasta Salad recipe works so well because it hits all the right notes for a tasty and satisfying dish. The pasta provides a hearty base, while the hard-boiled eggs add richness and a smooth texture that's reminiscent of classic deviled eggs. The dressing, made with mayonnaise and mustard, brings in the creamy and tangy flavors that everyone loves in deviled eggs. And with a sprinkle of paprika on top, you get that signature deviled egg appearance and a slight smoky flavor that ties everything together. It's a perfect balance of flavors and textures that makes this salad a standout dish.
Moreover, this recipe is incredibly versatile and forgiving. You can easily adjust the ingredients to suit your taste or what you have on hand. Want to add a bit of crunch? Throw in some diced celery or onions. Looking for a bit more zest? A squeeze of lemon juice or a dash of vinegar can brighten it up. It's also ideal for feeding a crowd or meal prepping for the week, as it keeps well in the fridge and can be scaled up without much extra effort. Whether you're a fan of deviled eggs, pasta salad, or just looking for something new and delicious to try, this Deviled Egg Pasta Salad is definitely worth making.
Ingredients
Pasta - Elbow macaroni works great for holding onto the dressing, but any short pasta like shells or bow ties can substitute.
Hard-Boiled Eggs - The star of the dish, providing a rich, creamy texture. There's no direct substitute, as they're central to the "deviled" theme.
Mayonnaise - Creates the creamy base of the dressing. For a lighter version, use half Greek yogurt and half mayonnaise.
Mustard - Adds tang and depth. Dijon mustard is a good choice for its smooth flavor, but yellow mustard can work in a pinch.
Paprika - Gives a mild, sweet, and smoky flavor to the salad. Smoked paprika can be used for a deeper smokiness.
Tips
- Cook the pasta al dente to prevent it from getting mushy in the salad.
- Cool the pasta under cold water after cooking to stop the cooking process and keep it firm.
- Chop the hard-boiled eggs while they're still a bit warm for easier mixing.
- Let the salad chill in the fridge for at least an hour before serving to let the flavors meld.
- Garnish with extra paprika and fresh herbs before serving for a pop of color and flavor.
How to Serve
Deviled Egg Pasta Salad is a versatile dish that can serve as a hearty side or a main dish for lunch. It’s creamy, tangy, and packed with the familiar flavors of deviled eggs, making it a hit at potlucks, picnics, or BBQs. Its comforting texture and satisfying taste make it a favorite for both adults and kids.
- As a Side Dish: Perfect alongside grilled meats or BBQ, its creaminess complements smoky flavors beautifully.
- As a Main Course: Serve it with a side of crusty bread and a green salad for a light, yet fulfilling meal.
- In a Buffet Spread: A great addition to a buffet table, as it can be served cold and is easy to scale up for a crowd.
Similar Recipes
Deviled Egg Pasta Salad
Ingredients
- 8 ounces elbow macaroni
- 6 hard-boiled eggs chopped
- ½ cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ¼ cup finely diced onion
- ¼ cup finely diced celery
- Salt and pepper to taste
- Paprika for garnish
- Optional: chopped fresh parsley or dill for garnish
Instructions
- Cook the pasta according to package directions until al dente. Rinse under cold water, drain well, and set aside to cool.
- In a large bowl, mix the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper to create the dressing.
- Add the cooled pasta, chopped hard-boiled eggs, diced onion, and celery to the bowl with the dressing. Stir gently until everything is well coated.
- Cover and refrigerate the salad for at least an hour to allow the flavors to meld together.
- Before serving, sprinkle with paprika and optional fresh herbs for garnish.
Nutrition
Notes
• Cool the pasta under cold water after cooking to stop the cooking process and keep it firm.
• Chop the hard-boiled eggs while they're still a bit warm for easier mixing.
• Let the salad chill in the fridge for at least an hour before serving to let the flavors meld.
• Garnish with extra paprika and fresh herbs before serving for a pop of color and flavor.