Deviled Egg Pasta Salad

Deviled Egg Pasta Salad is a creamy, tangy, and flavorful dish that combines the best elements of deviled eggs and classic pasta salad. Perfect for picnics, potlucks, or as a comforting side dish, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Unique Twist: Combines two favorites—deviled eggs and pasta salad—into one dish.
• Rich and Creamy: The dressing has a delightful balance of tangy mustard and creamy mayo.
• Perfect for Gatherings: Travels well and pairs with a variety of main dishes.
• Customizable: Easy to adjust with additional ingredients like bacon or veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (elbow, shells, or bowtie work well)
• Hard-boiled eggs
• Mayonnaise
• Yellow mustard
• Apple cider vinegar
• Sweet relish
• Paprika
• Salt and pepper

Directions

this recipe

1. Cook pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
2. Peel and chop the hard-boiled eggs, reserving a few slices for garnish if desired.
3. In a large mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, sweet relish, paprika, salt, and pepper to create the dressing.
4. Add the cooked pasta and chopped eggs to the bowl with the dressing. Gently mix until evenly coated.
5. Transfer the pasta salad to a serving dish and garnish with reserved egg slices and a sprinkle of paprika.
6. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Servings and Timing

• Servings: Serves 6-8
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chilling Time: 1 hour

Variations

• Add Protein: Include crispy bacon bits or shredded chicken for added flavor and substance.
• Spicy Version: Mix in a dash of hot sauce or cayenne pepper for a kick.
• Pickle Lovers: Add diced dill pickles for a tangy crunch.
• Herb Boost: Sprinkle in chopped chives, parsley, or dill for freshness.
• Low-Carb Option: Swap the pasta for cauliflower florets or zucchini noodles.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Serve cold or let it sit at room temperature for 15-20 minutes before serving. This salad is best enjoyed chilled and does not require reheating.

FAQs

1. Can I make this pasta salad ahead of time?

Yes! It’s best to make it a few hours ahead to let the flavors meld.

2. What type of pasta works best for this recipe?

Elbow macaroni, shells, or bowtie pasta are ideal as they hold the dressing well.

3. Can I use Miracle Whip instead of mayonnaise?

Yes, but it will add a slightly sweeter flavor.

4. How do I prevent the pasta from sticking together?

Rinse the pasta with cold water after cooking and toss it with a little oil.

5. Can I use Greek yogurt as a healthier alternative to mayo?

Absolutely! Greek yogurt works well as a substitute for mayo in the dressing.

6. How do I ensure the eggs peel easily?

Use older eggs and place them in an ice bath immediately after boiling.

7. Can I add vegetables to this salad?

Yes, diced celery, red onion, or bell peppers add great texture and flavor.

8. What’s the best way to boil eggs for this recipe?

Place eggs in a pot, cover with cold water, bring to a boil, then turn off the heat and let sit for 10-12 minutes.

9. Can I use Dijon mustard instead of yellow mustard?

Yes, it will add a slightly more sophisticated flavor profile.

10. How long can this pasta salad sit out at room temperature?

For food safety, it should not sit out for more than 2 hours.

Conclusion

Deviled Egg Pasta Salad is a creamy, satisfying side dish that’s perfect for any occasion. With its rich dressing, tender pasta, and savory eggs, it brings together the best of two classic recipes. Whether you’re serving it at a summer barbecue or as part of a holiday spread, this salad is sure to be a hit. Give it a try, and watch it disappear in no time!

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