Why You’ll Love This Recipe

If you’re a fan of deviled eggs, you’ll absolutely love this pasta salad. It combines the creamy, rich flavors of deviled eggs with pasta, making it more filling while maintaining that nostalgic deviled egg taste. The balance of tangy mustard, smooth mayo, and seasoned egg yolks is a match made in heaven, while the pasta adds the perfect texture. It’s simple, delicious, and sure to impress guests.

Deviled Egg Pasta Salad

Ingredients

  • 8 large eggs

  • 1 pound elbow macaroni

  • 1/2 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon white vinegar

  • 1/4 teaspoon paprika (for garnish)

  • Salt and pepper to taste

  • 2 tablespoons chopped fresh parsley (optional)

  • 1/4 cup finely diced celery (optional)

  • 1/4 cup finely diced red onion (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Boil the Eggs: Place the eggs in a large saucepan and cover them with water. Bring to a boil over medium-high heat. Once the water starts boiling, reduce the heat and simmer for 9-12 minutes. Remove the eggs, cool them in cold water, peel, and set aside.

  2. Cook the Pasta: While the eggs are cooking, cook the elbow macaroni according to package instructions. Drain and set aside to cool.

  3. Prepare the Egg Mixture: Peel the eggs and slice them in half. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir until smooth.

  4. Combine the Pasta and Eggs: In a large mixing bowl, combine the cooled pasta, egg yolk mixture, and optional ingredients like diced celery and red onion. Stir gently to combine.

  5. Add Garnishes: Garnish the salad with paprika and fresh parsley if desired.

  6. Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Serve chilled.

Servings and Timing

  • Servings: 6-8

  • Prep Time: 20 minutes

  • Cook Time: 15 minutes

  • Total Time: 1 hour 35 minutes (including chilling)

Variations

  • Add Protein: For a heartier salad, add some cooked and diced chicken, bacon, or ham.

  • Herb Swap: Use fresh dill or chives instead of parsley for a slightly different flavor.

  • Spicy Version: Add a dash of hot sauce or a sprinkle of cayenne pepper to the dressing for a spicy kick.

  • Vegetarian: Skip the optional bacon or meat additions to keep it vegetarian-friendly.

  • Other Vegetables: Add in ingredients like diced pickles, sweet peppers, or even peas for additional texture and flavor.

Storage/Reheating

  • Storage: Store leftover deviled egg pasta salad in an airtight container in the refrigerator for up to 3 days.

  • Reheating: This pasta salad is best served cold, so there’s no need to reheat it. If desired, you can let it come to room temperature for a few minutes before serving.

FAQs

1. Can I use a different type of pasta?

Yes, you can substitute the elbow macaroni with any short pasta, like rotini, penne, or shells.

2. How can I make this salad healthier?

You can use Greek yogurt instead of mayonnaise for a lighter version, and opt for whole wheat pasta for added fiber.

3. Can I make this pasta salad ahead of time?

Yes! In fact, it’s best to prepare the pasta salad ahead of time and let it chill for at least an hour for the flavors to meld.

4. Can I add bacon to this pasta salad?

Yes, crumbled crispy bacon makes a great addition to this recipe if you want an extra savory touch.

5. Can I freeze this pasta salad?

It’s not recommended to freeze this salad as the texture of the pasta and eggs may change once thawed.

6. Can I use mustard other than Dijon?

Yes, you can use yellow mustard or spicy brown mustard, depending on your preference.

7. How can I make this pasta salad more tangy?

If you like a tangier flavor, add a little more vinegar or mustard to the dressing.

8. Is this recipe suitable for a picnic?

Yes, this recipe is perfect for a picnic! Just make sure to keep it refrigerated until serving.

9. Can I use store-bought mayonnaise?

Yes, you can use any store-bought mayonnaise if you prefer a quicker option, or you can make your own.

10. Can I add hard-boiled eggs directly into the pasta salad?

Yes, you can chop up the hard-boiled eggs and mix them directly into the pasta salad if you prefer a chunkier texture.

Conclusion

This Deviled Egg Pasta Salad is a delicious and easy way to enjoy the flavors of deviled eggs in a new and satisfying format. Whether it’s for a family gathering, a potluck, or a simple weeknight meal, this recipe is sure to be a hit. With its creamy dressing, tangy mustard, and soft pasta, you’re guaranteed to go back for seconds!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Deviled Egg Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amina
  • Total Time: 1 hour 35 minutes (including chilling)
  • Yield: 6-8 servings
  • Diet: Vegetarian
Print Recipe

Description

A twist on the classic deviled eggs, this Deviled Egg Pasta Salad brings all the creamy, tangy goodness of the beloved dish into a hearty, satisfying pasta salad. Perfect for summer picnics, potlucks, or a light lunch, this dish is sure to be a crowd-pleaser!

Ingredients

8 large eggs

1 pound elbow macaroni

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon white vinegar

1/4 teaspoon paprika (for garnish)

Salt and pepper to taste

2 tablespoons chopped fresh parsley (optional)

1/4 cup finely diced celery (optional)

1/4 cup finely diced red onion (optional)

Instructions

  1. Boil the Eggs: Place the eggs in a large saucepan and cover them with water. Bring to a boil over medium-high heat. Once the water starts boiling, reduce the heat and simmer for 9-12 minutes. Remove the eggs, cool them in cold water, peel, and set aside.
  2. Cook the Pasta: While the eggs are cooking, cook the elbow macaroni according to package instructions. Drain and set aside to cool.
  3. Prepare the Egg Mixture: Peel the eggs and slice them in half. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir until smooth.
  4. Combine the Pasta and Eggs: In a large mixing bowl, combine the cooled pasta, egg yolk mixture, and optional ingredients like diced celery and red onion. Stir gently to combine.
  5. Add Garnishes: Garnish the salad with paprika and fresh parsley if desired.
  6. Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Serve chilled.

Notes

  1. For a heartier salad, add cooked and diced chicken, bacon, or ham.
  2. Use fresh dill or chives instead of parsley for a different flavor.
  3. Add a dash of hot sauce or cayenne pepper for a spicy kick.
  4. Skip the optional bacon or meat for a vegetarian-friendly version.
  5. Try adding diced pickles, sweet peppers, or peas for additional texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling, Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 155mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star