Deviled Egg Pasta Salad
Creamy deviled egg filling creates the dressing that coats every bite of this very simple Deviled Egg Pasta Salad. Pasta and eggs are tossed with the dressing before being sprinkled with onion for a bit of spicy crunch in each bite.
This is the latest salad in the lineup for summer. You can pretty much bet on the fact there will be a pasta salad in my refrigerator almost any given day once the weather warms up. Pasta salads are the ultimate make-ahead meal, and I probably eat some variation of pasta salad a few days a week for lunch.
Does your family love deviled eggs the way mine does? I’m not even kidding, it doesn’t matter how many deviled eggs I make, they eat them all. This Deviled Egg Dip was inspired by my guys’ love of simple deviled eggs. They love it with crackers, vegetables, or chips. One of my boys loves it with pork rinds. (Not necessarily recommending that combination myself.)
Why You’ll Love This Recipe
This Deviled Egg Pasta Salad is a delightful twist on a classic favorite. It combines the creamy, tangy flavors of deviled eggs with the hearty texture of pasta, making it a satisfying and versatile dish. Perfect for picnics, potlucks, or a simple family dinner, this salad is sure to be a hit!
Kitchen Equipment You’ll Need
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Small bowl for egg yolk mixture
- Fork for mashing yolks
- Knife and cutting board
- Refrigerator for chilling
Ingredients
- 8 oz. macaroni pasta (cooked as per directions on the box)
- 6 hard boiled eggs (diced, yolk removed)
- 1/2 cup mayonnaise
- 1 tbsp. mustard
- 1 tbsp. ketchup
- 1 tbsp. white vinegar
- 1 tbsp. granulated sugar
- 1 small red onion, chopped
- 2 ribs celery, chopped
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Green onions for garnish
Instructions
- Cook macaroni according to package instructions.
- Drain and rinse the macaroni, then set aside in a large bowl.
- Cut the hard-boiled eggs in half and remove the yolks, placing the yolks in a small bowl.
- Chop the egg whites and add them to the pasta bowl.
- Add the chopped onion and celery to the pasta bowl.
- Mash the egg yolks with a fork then add the mayonnaise, ketchup, vinegar, sugar, and mustard. Stir to combine.
- Add the egg yolk mixture to the pasta bowl and toss until everything is well combined.
- Place the salad in the refrigerator for at least 1 hour to chill and allow flavors to meld.
- Garnish with green onions before serving. Enjoy!
Tips for Success
Make sure not to overcook the pasta to keep the salad from becoming mushy. Chill the salad for at least an hour so the flavors can develop. Adjust seasonings to taste before serving.
Additional Tips and Variations
For a spicier kick, add a dash of hot sauce or a sprinkle of cayenne pepper. You can also include diced pickles or relish for added tanginess. Feel free to substitute Greek yogurt for mayonnaise for a lighter version.
Nutritional Highlights (Per Serving)
This salad is a good source of protein and healthy fats from the eggs and mayonnaise. It’s also packed with flavor while being relatively low in calories.
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time? Yes, this pasta salad can be made a day in advance, making it perfect for meal prep or gatherings.
How long does it last in the fridge? Store the salad in an airtight container, and it will keep for up to 3 days in the refrigerator.
Can I use a different type of pasta? Absolutely! Feel free to use any pasta shape you prefer, like rotini or farfalle.
Conclusion
This Deviled Egg Pasta Salad is a delightful combination of flavors and textures that brings a fresh twist to a classic dish. I hope you give this recipe a try and enjoy it as much as my family does. If you make it, please share your experience in the comments below!