Deviled Egg Pasta Salad
Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that combines the classic flavors of deviled eggs with the comfort of pasta salad. It’s the perfect side dish for summer barbecues, picnics, or family gatherings. This salad is a delightful blend of tender pasta, hard-boiled eggs, and a creamy dressing that’s tangy, slightly sweet, and just a little bit spicy.
If you love the taste of deviled eggs but want to switch things up, this pasta salad is the way to go. Even if you’re not typically a fan of pasta salads, this one is sure to win you over with its rich, flavorful dressing and the familiar taste of deviled eggs. Whether you’re serving it as a side dish or enjoying it as a light lunch, this Deviled Egg Pasta Salad is sure to be a hit!
Kitchen Equipment Needed:
- Large pot
- Strainer
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Mixing spoon
- Knife
- Cutting board
Ingredients:
- 12 oz elbow macaroni or small pasta shells
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (plus more for garnish)
- 1/4 cup finely chopped dill pickles
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh parsley (optional)
Directions:
- Cook the Pasta:
- In a large pot, bring water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta in a strainer and rinse under cold water to cool it down.
- Prepare the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, salt, black pepper, and 1/4 teaspoon of paprika until smooth and well combined.
- Combine Ingredients:
- Add the cooled pasta, chopped hard-boiled eggs, chopped dill pickles, and red onion to the dressing. Mix everything together until the pasta and eggs are well coated with the dressing.
- Chill the Salad:
- Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
- Serve:
- Before serving, sprinkle a little more paprika on top for garnish and add chopped fresh parsley if desired. Serve chilled.
Prep Time:
- 15 minutes
Cook Time:
- 10 minutes
Total Time:
- 1 hour 25 minutes (including chilling time)
Nutrition (Per Serving):
- Calories: 320
- Carbohydrates: 34g
- Protein: 9g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 125mg
- Sodium: 380mg
- Sugar: 3g
- Fiber: 2g
Deviled Egg Pasta Salad
Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that combines the classic flavors of deviled eggs with the comfort of pasta salad. I
Equipment
- Large pot
- Strainer
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Mixing spoon
- Knife
- Cutting board
Ingredients
- 12 oz elbow macaroni or small pasta shells
- 6 large hard-boiled eggs peeled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika plus more for garnish
- 1/4 cup finely chopped dill pickles
- 1/4 cup finely chopped red onion
- 2 tablespoons finely chopped fresh parsley optional
Instructions
- In a large pot, bring water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta in a strainer and rinse under cold water to cool it down.
- Prepare the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, salt, black pepper, and 1/4 teaspoon of paprika until smooth and well combined.
- Combine Ingredients:
- Add the cooled pasta, chopped hard-boiled eggs, chopped dill pickles, and red onion to the dressing. Mix everything together until the pasta and eggs are well coated with the dressing.
- Chill the Salad:
- Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
- Serve:
- Before serving, sprinkle a little more paprika on top for garnish and add chopped fresh parsley if desired. Serve chilled.
- Prep Time:
- 15 minutes
- Cook Time:
- 10 minutes
- Total Time:
- 1 hour 25 minutes (including chilling time)
- Nutrition (Per Serving):
- Calories: 320
- Carbohydrates: 34g
- Protein: 9g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 125mg
- Sodium: 380mg
- Sugar: 3g
- Fiber: 2g
