Deviled Egg Pasta Salad is the ultimate creamy side dish that combines the rich, tangy flavors of deviled eggs with the satisfying texture of pasta. Whether for a family gathering, picnic, or potluck, this salad offers a refreshing and hearty option that will surely be a hit. The creamy dressing made from mashed egg yolks, mayonnaise, and mustard coats the pasta beautifully, while the chopped egg whites and crunchy onions provide perfect texture contrast. This dish is not only easy to make but also a guaranteed crowd-pleaser.
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Why You’ll Love Deviled Egg Pasta Salad
Deviled Egg Pasta Salad brings all the classic flavors of deviled eggs into a convenient pasta salad. It’s quick to make, family-friendly, and offers a creamy, indulgent taste with a hint of spice. Plus, it’s easily customizable, allowing you to add your own personal touch, such as crumbled bacon for added crunch or fresh herbs for extra flavor. This recipe is the perfect balance of rich, tangy, and comforting—ideal for any summer meal or as a side dish for your favorite barbecues.
Ingredients for Deviled Egg Pasta Salad
To make this mouth-watering Deviled Egg Pasta Salad, you’ll need the following ingredients:
- Hardboiled eggs: The star of the dish, providing that creamy, tangy deviled egg flavor.
- Pasta (Ditalini, small penne, or elbow macaroni): The pasta serves as the base and soaks up all the creamy dressing.
- Mayonnaise: Adds the creamy texture that’s essential to the dressing.
- Dijon mustard: For a touch of tanginess that enhances the deviled egg flavor.
- White vinegar (or fresh lemon juice): To balance the richness with a bit of acidity.
- Garlic: Adds depth and a slight kick of flavor.
- Kosher salt: Essential for seasoning the salad.
- Smoked paprika: Provides a hint of smoky flavor that complements the deviled eggs.
- Cayenne pepper: Adds a little heat, balancing the creaminess.
- Red onion: Adds a mild, sweet crunch.
- Green onions: For a fresh, mild onion flavor that complements the creamy dressing.
- Crumbled bacon (optional): Adds a crispy, savory element that enhances the texture.
Alternative Ingredient Suggestions
If you’re looking for substitutions or to customize the recipe to suit dietary preferences, here are a few suggestions:
- Greek yogurt instead of mayonnaise: For a tangier, lower-fat option.
- Chopped pickles or pickle relish: For a sweet-and-sour twist on the classic deviled egg flavor.
- Vegetarian or vegan options: Swap eggs and mayonnaise with tofu and plant-based mayo for a vegan version.
- Gluten-free pasta: Use gluten-free pasta for a gluten-free version of this delicious salad.
Step-by-Step Instructions
Making Deviled Egg Pasta Salad is quick and easy! Just follow these steps for a delightful dish:
- Cook the Pasta: Boil the pasta according to the package instructions. Add a generous tablespoon of kosher salt to the water for seasoning. Once done, drain and rinse the pasta under cold water until it’s completely cool.
- Prepare the Eggs: While the pasta is cooking, peel the eggs and separate the yolks from the whites. Set the whites aside and chop them into small pieces.
- Make the Dressing: To make the dressing, crush the egg yolks into a fine powder using a fine metal strainer or press them through a sieve. Add mayonnaise, Dijon mustard, white vinegar (or lemon juice), garlic, salt, paprika, and cayenne pepper. Whisk everything together until smooth and creamy.
- Combine the Pasta and Dressing: Once the pasta is cool, add it to the dressing and toss well to coat. Ensure that each pasta piece is fully covered in the creamy mixture.
- Add the Vegetables and Egg Whites: Stir in the chopped red onion, green onions, and the chopped egg whites. Mix gently until everything is evenly distributed.
- Garnish and Serve: Garnish with additional green onions and a sprinkle of paprika, if desired. Serve immediately or refrigerate until ready to enjoy!
Tips & Tricks for Perfect Deviled Egg Pasta Salad
- For extra creaminess: If your salad feels a little dry after mixing, add a bit more mayonnaise or a splash of pickle juice for added tang.
- Flavor boost: Let the salad sit in the fridge for a couple of hours before serving to allow the flavors to meld together.
- Egg yolks: For a smoother texture, press the egg yolks through a metal strainer instead of using a fork. This creates a powdery consistency that blends beautifully with the mayonnaise and mustard.
Pairing Ideas and Variations
Deviled Egg Pasta Salad is a versatile side dish that pairs well with a variety of meals. Here are a few ideas:
- Grilled meats: Serve alongside grilled chicken, burgers, or steak for a satisfying meal.
- Additional toppings: Add a sprinkle of crumbled bacon, fresh herbs like parsley or dill, or even a dash of hot sauce for an extra kick.
- Vegan variation: For a plant-based version, swap out the eggs for tofu or chickpeas, and use vegan mayo and mustard.
Storage and Make-Ahead Tips
- Store leftovers: Keep leftover Deviled Egg Pasta Salad in an airtight container in the refrigerator for up to 3 days.
- Make-ahead: Prepare the salad up to a day in advance. The flavors intensify overnight, making it even more delicious the next day!
A Summer Favorite That Stands Out
Deviled Egg Pasta Salad is the perfect summer dish that brings together two beloved classics: pasta salad and deviled eggs. It’s easy to make, packed with flavor, and sure to become a go-to recipe for any occasion. Whether you’re serving it at a family picnic or bringing it to a potluck, this dish is guaranteed to please all palates.
Conclusion: Why Deviled Egg Pasta Salad Should Be Your Next Potluck Dish
Deviled Egg Pasta Salad is an irresistibly creamy and flavorful side dish that takes the best of deviled eggs and transforms them into a hearty, satisfying pasta salad. Its versatility and ease of preparation make it the perfect dish for any occasion, whether it’s a summer barbecue, family gathering, or picnic. With a simple combination of ingredients and minimal effort, you can create a dish that will have everyone asking for the recipe. So, next time you’re looking for a delicious and crowd-pleasing side, look no further than this Deviled Egg Pasta Salad!
Frequently Asked Questions
Can I make Deviled Egg Pasta Salad in advance?
Yes, you can! Deviled Egg Pasta Salad is a great make-ahead dish. You can prepare it up to a day in advance, allowing the flavors to meld together and enhance the taste. Just make sure to store it in an airtight container in the refrigerator. The salad will stay fresh for up to 3 days.
What other vegetables can I add to this pasta salad?
While the recipe calls for red onions and green onions, you can experiment with other vegetables. Consider adding chopped celery for crunch, sweet bell peppers for sweetness, or even cherry tomatoes for a burst of freshness. Just make sure to keep the texture in mind when selecting your veggies!
Can I use a different type of pasta for Deviled Egg Pasta Salad?
Absolutely! While ditalini, elbow macaroni, or small penne are ideal for this recipe, you can substitute any short pasta of your choice. Farfalle, rotini, or fusilli can also work well in this salad, providing a fun twist on the classic.
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Deviled Egg Pasta Salad
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Deviled Egg Pasta Salad is a creamy and flavorful side dish that combines the rich, tangy flavors of deviled eggs with the satisfying texture of pasta. Perfect for summer gatherings, potlucks, and family meals.
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- 3/4 cup mayonnaise
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon white vinegar, or fresh lemon juice
- 1 clove garlic, finely minced or crushed to paste
- 1/2 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onions
- 1/4 cup cooked and crumbled bacon (optional)
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon of kosher salt to the water. Drain and rinse the pasta until it’s cool.
- Peel the eggs and separate the yolks from the whites. Chop the egg whites and set them aside.
- Crush the yolks into a fine powder using a fine metal strainer and place them in a large mixing bowl.
- Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cooled pasta to the dressing and stir to coat it well.
- Mix in the chopped red onion, green onions, and egg whites. Stir until evenly combined.
- Garnish with additional green onions and paprika, if desired. Serve immediately or refrigerate until ready to serve.
Notes
- If the salad feels too dry, add a bit more mayonnaise or a splash of pickle juice for extra tang.
- Let the salad sit in the refrigerator for a few hours to allow the flavors to meld together.
- For a smoother texture, press the egg yolks through a metal strainer rather than using a fork to mash them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 214mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 149mg
