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
Scale
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.