Deviled Egg Pasta Salad
Deviled Egg Pasta Salad combines two favorites into one creamy dish, creating the perfect harmony between tangy deviled eggs and tender pasta. This fusion transforms traditional picnic staples into something extraordinary that your friends and family will request time and again.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
- 8 oz elbow macaroni or shells for catching more dressing
- 8 large eggs hard-boiled and peeled
- 1/2 cup mayonnaise substitute Greek yogurt for a lighter option
- 2 tablespoons yellow mustard Dijon works for a more sophisticated flavor
- 2 tablespoons sweet pickle relish drained
- 1/4 cup red onion finely diced (soak in cold water for 5 minutes to reduce sharpness)
- 2 stalks celery finely diced for essential crunch
- 1/4 cup red bell pepper finely diced for vibrant color
- 1 tablespoon white vinegar apple cider vinegar works well too
- 1 teaspoon paprika plus more for garnish
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
- fresh dill or chives for garnish (optional but recommended)
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions, typically 8-10 minutes. Slightly undercook the pasta by about 1 minute as it will continue to absorb dressing. Drain immediately and rinse under cold water to stop the cooking process.
- While pasta cooks, carefully slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Set aside the white portions.
- Mash the egg yolks with a fork until they reach a fine, crumbly consistency. Add mayonnaise, mustard, and pickle relish, then whisk until smooth and creamy. Stir in the vinegar, paprika, garlic powder, salt, and pepper.
- Dice the egg whites into small, bite-sized pieces. In a large mixing bowl, combine the cooled pasta, chopped egg whites, red onion, celery, and bell pepper.
- Pour the creamy egg yolk dressing over the pasta mixture and gently fold until everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours, though overnight is ideal for allowing the flavors to fully develop.
- Just before serving, give the pasta salad a good stir and taste for seasoning. Adjust salt and pepper if needed. Transfer to a serving bowl, sprinkle with additional paprika for color, and garnish with fresh dill or chives.
Notes
For best results, make this pasta salad at least 2 hours ahead of time to allow flavors to develop.
The pasta salad will keep in the refrigerator for up to 3 days in an airtight container.
If the salad seems dry after refrigeration, stir in a tablespoon or two of mayonnaise or a splash of milk to restore creaminess.
For a healthier version, substitute Greek yogurt for half the mayonnaise, use whole grain pasta, or add extra vegetables.
Nutrition
Calories: 285kcalCarbohydrates: 23gProtein: 9gFat: 17gSaturated Fat: 3gCholesterol: 185mgSodium: 310mgFiber: 1.5gSugar: 3g
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