If you crave a pasta salad that brings a delightful twist to your usual picnic or potluck lineup, look no further. This Deviled Egg Pasta Salad Recipe combines creamy, tangy deviled eggs with tender pasta and crunchy veggies, creating a texture and flavor party in every bite. It’s comfort food reincarnated as a fresh, vibrant dish that’s as pleasing to the eye as it is to your taste buds. Whether you’re feeding a crowd or just wanting a satisfying make-ahead lunch, this recipe is a total winner.
Ingredients You’ll Need
The beauty of this Deviled Egg Pasta Salad Recipe lies in its straightforward, kitchen-friendly ingredients, each playing a crucial role in building that classic deviled egg flavor and adding texture and color. From the creamy mayonnaise to the crisp celery, every item enhances the overall experience.
- 1 lb elbow macaroni or rotini pasta: Perfect shapes to catch all that delicious dressing.
- 6 large eggs, hard-boiled and peeled: The star of the dish, adding rich creaminess and protein.
- 1/2 cup mayonnaise: Brings smoothness and moisture to the salad.
- 2 tablespoons Dijon mustard: Adds a subtle tangy kick that livens up the dressing.
- 1 tablespoon apple cider vinegar (or white vinegar): Provides a bright, acidic balance to the richness.
- 1 teaspoon sugar: Just a touch to round out the flavors.
- Salt and pepper to taste: Essential seasonings to bring the whole salad together.
- 1 teaspoon paprika (optional, for garnish): Offers a vibrant color and mild smoky note.
- 2 tablespoons fresh chives or parsley, chopped (optional for garnish): Fresh herbs to brighten and decorate.
- 1/2 cup celery, finely chopped: Adds crunch and a hint of freshness.
- 1/4 cup red onion, finely chopped: Imparts a sharp bite that complements the creaminess.
- 1/4 cup pickles or sweet relish, chopped (optional): Provides a sweet and tangy contrast.
- 1/2 cup frozen peas (optional): Pops of sweetness and a lovely green fleck throughout.
How to Make Deviled Egg Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and rinse under cold water. This cools the pasta quickly and helps keep everything refreshing and light.
Step 2: Prepare the Deviled Egg Mixture
While the pasta is cooling, mash the peeled hard-boiled eggs in a bowl with a fork until mostly broken up but still retaining some chunkiness. This texture is key to mimicking that nostalgic deviled egg feeling.
Step 3: Make the Dressing
In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar until smooth and creamy. This perfectly balanced dressing ties the whole salad together with its classic deviled egg taste.
Step 4: Combine Eggs and Dressing
Add the mayonnaise mixture to the mashed eggs and stir gently to combine. Season with salt and pepper to your liking, keeping the flavors just right without overpowering.
Step 5: Assemble the Salad Base
In a large mixing bowl, toss together the cooled pasta, finely chopped celery, red onion, and pickles or sweet relish if you’re using them. These fresh vegetables add crunch and bursts of flavor that make the salad exciting.
Step 6: Incorporate the Deviled Egg Mixture
Carefully fold the creamy deviled egg mixture into the pasta and vegetable mixture. Be sure every bite gets coated with that wonderful dressing for a unified and tasty salad experience.
Step 7: Chill and Let Flavors Meld
Cover the bowl and refrigerate the salad for at least one hour. This chilling step is where the flavors really marry, resulting in a more cohesive and indulgent dish.
Step 8: Garnish Before Serving
Right before serving, sprinkle the salad with paprika for a pop of color and a dusting of fresh chives or parsley to add brightness and a lovely herbal note.
How to Serve Deviled Egg Pasta Salad Recipe
Garnishes
A simple sprinkle of paprika along with chopped fresh chives or parsley is all you need to elevate your Deviled Egg Pasta Salad Recipe visually and flavor-wise. These garnishes add a nice finishing touch that guests will appreciate.
Side Dishes
This salad pairs beautifully with grilled meats, fresh fruit, or even alongside classic barbecue dishes. Think grilled chicken, ribs, or a crisp green salad for a well-rounded, crowd-pleasing meal.
Creative Ways to Present
Serve this salad in little mason jars for picnic-friendly portions or build it as a layered salad in a clear trifle bowl to show off all those colorful ingredients. It’s a guaranteed conversation starter at any gathering.
Make Ahead and Storage
Storing Leftovers
Deviled Egg Pasta Salad Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors only get better as they meld, making leftovers just as delicious as the first serving.
Freezing
Because the mayonnaise and eggs can change texture upon freezing, freezing this salad is not recommended. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is best served cold or at room temperature, so there’s no need to reheat. Just take it out of the fridge about 15 minutes before serving to let flavors come alive.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While elbow macaroni or rotini are classic choices, you can use shells, fusilli, or even small penne if you prefer. Just make sure the pasta shape can hold onto the dressing well.
How do I hard-boil eggs perfectly every time?
Place eggs in a single layer in a pot, cover with water, bring to a boil, then turn off heat and cover for 10-12 minutes. Immediately transfer to ice water to cool and stop cooking, which makes peeling easier.
Can I make this salad vegetarian or vegan?
This recipe is vegetarian as is, but to make it vegan, you’d need to substitute the eggs and mayonnaise with plant-based alternatives, which will alter the traditional deviled egg flavor.
Is it okay to add frozen peas directly to the salad?
If using frozen peas, thaw them before adding to the salad to avoid excess moisture. Simply run them under cold water and drain well or thaw in the fridge.
What can I substitute for mayonnaise?
You can use Greek yogurt for a lighter option, or try a vegan mayo if you need a dairy-free choice. Just be aware that substitutions will slightly change the flavor and texture.
Final Thoughts
There’s something truly special about this Deviled Egg Pasta Salad Recipe that makes it a stand-out in the sea of pasta salads. Its creamy texture, vibrant flavor, and classic deviled egg essence come together beautifully to delight anyone lucky enough to try it. Next time you want a dish that’s both nostalgic and fresh, give this recipe a whirl—you’ll be so glad you did!
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Deviled Egg Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Deviled Egg Pasta Salad combines tender elbow macaroni with a creamy, tangy deviled egg dressing, enhanced by crisp celery, red onion, and optional sweet relish or peas. It’s a refreshing and flavorful side dish perfect for picnics, potlucks, or casual family meals, offering a delightful twist on traditional pasta salad.
Ingredients
Pasta
- 1 lb (450g) elbow macaroni or rotini pasta (or your favorite pasta)
Deviled Egg Dressing
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon sugar
- Salt and pepper to taste
Vegetables & Garnishes
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup pickles or sweet relish, chopped (optional)
- 1/2 cup frozen peas (optional)
- 1 teaspoon paprika (optional, for garnish)
- 2 tablespoons fresh chives or parsley, chopped (optional for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse under cold water to cool it down. Set aside.
- Prepare the Deviled Egg Mixture: While the pasta is cooling, place the hard-boiled eggs in a bowl and mash them with a fork until they’re mostly broken up but still slightly chunky.
- Make the Dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Stir to combine until smooth.
- Combine Eggs and Dressing: Add the mayonnaise mixture to the mashed eggs and stir to combine. Season with salt and pepper to taste.
- Assemble the Pasta Salad: In a large mixing bowl, combine the cooled pasta, chopped celery, red onion, and pickles or relish (if using).
- Mix the Salad: Gently fold the deviled egg mixture into the pasta and vegetable mixture. Make sure the pasta is well-coated with the creamy deviled egg dressing.
- Chill the Salad: Cover the pasta salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Garnish and Serve: Before serving, garnish with a sprinkle of paprika and freshly chopped chives or parsley for extra color and flavor.
Notes
- Hard boil eggs by placing them in boiling water for 10-12 minutes, then transfer to ice water to cool for easier peeling.
- Rinsing the pasta under cold water stops the cooking process and prevents it from sticking together.
- Feel free to add frozen peas for extra texture and color; thaw them before adding.
- Adjust the amount of Dijon mustard and vinegar based on your preferred tanginess.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- This salad can be made a day ahead and stored in the refrigerator for up to 2 days.
