Description
This Deviled Egg Pasta Salad blends tender pasta with a creamy, tangy deviled egg dressing, complemented by crisp vegetables for a refreshing and flavorful dish perfect for picnics, potlucks, or family meals.
Ingredients
Scale
Pasta
- 1 lb (450g) elbow macaroni or rotini pasta (or your favorite pasta)
Deviled Egg Mixture
- 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 and 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 Egg Mixture with 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). Gently fold in the frozen peas if using.
- Add Deviled Egg Mixture: Gently fold the deviled egg mixture into the pasta and vegetable mixture, ensuring the pasta is well-coated with the creamy deviled egg dressing.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Garnish: Before serving, garnish with a sprinkle of paprika and freshly chopped chives or parsley for extra color and flavor.
Notes
- Use your favorite pasta shape; elbow macaroni or rotini work best to hold the dressing.
- Hard-boil eggs with care to avoid greenish yolks; cool immediately in ice water for best texture.
- Adjust the amount of Dijon mustard and vinegar for your preferred tanginess.
- Adding frozen peas is optional but adds a burst of color and sweetness.
- Prepare the salad at least 1 hour ahead to enhance flavors.
- Store leftovers covered in the refrigerator and consume within 2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
