The Deviled Egg Pasta Salad Recipe is a delightful twist on classic pasta salad that brings together creamy, tangy, and savory flavors with the familiar comfort of deviled eggs. This salad combines tender pasta, perfectly seasoned egg yolks, and crunchy vegetables for a dish that’s both refreshing and satisfying. Whether you’re planning a potluck, picnic, or just want a delicious side for dinner, this recipe delivers a vibrant and tasty salad that’s sure to become a favorite in your recipe collection.
Ingredients You’ll Need
The beauty of this Deviled Egg Pasta Salad Recipe lies in its simple, straightforward ingredients. Each one plays a crucial role in creating the perfect balance of creaminess, acidity, texture, and color that makes this salad irresistible.
- 3 cups cooked elbow or rotini pasta: Choose pasta shapes that hold the dressing well for great every-bite flavor.
- 6 large hard-boiled eggs: The foundation of this salad, providing rich protein and classic deviled egg flavor.
- 3/4 cup mayonnaise: Adds luscious creaminess that ties all the ingredients together.
- 1 tablespoon yellow mustard: Brings a subtle tang and depth to the yolk mixture.
- 1 tablespoon apple cider vinegar: Offers a bright acidity that balances the richness.
- 1/2 teaspoon paprika: Gives a gentle smoky warmth and beautiful color.
- 3/4 teaspoon salt: Enhances all the flavors perfectly without overpowering.
- 1/4 teaspoon black pepper: Adds just a hint of peppery spice.
- 1/2 cup celery, finely chopped: Provides a crisp, fresh crunch that elevates the texture.
- 1/4 cup red onion, finely chopped: Contributes a sharp bite and vibrant purple hue.
- 2 tablespoons chopped chives or green onions (optional): A fresh garnish that brightens the dish visually and in flavor.
How to Make Deviled Egg Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by cooking the elbow or rotini pasta until it’s al dente—tender but still with a slight bite. After draining, be sure to rinse the pasta under cold water to stop the cooking process and cool it completely. This helps keep the pasta firm and prevents it from getting mushy when mixed with the dressing later.
Step 2: Prepare the Hard-Boiled Eggs
Peel your hard-boiled eggs carefully. Separate the yolks from the whites, chopping the egg whites into small pieces for added texture and distributing egg flavor throughout the salad. Set the whites aside as they’ll be folded in with the other ingredients shortly.
Step 3: Make the Deviled Egg Yolk Dressing
In a small bowl, mash the yolks with mayonnaise, yellow mustard, apple cider vinegar, paprika, salt, and black pepper. Mix until smooth and creamy—this mixture is the heart of your salad and should have that classic deviled egg taste that’s rich yet tangy.
Step 4: Combine the Salad Base
In a large mixing bowl, toss together the cooled pasta, chopped egg whites, celery, and red onion. These ingredients add crunch and sharpness that perfectly complement the creamy yolk dressing.
Step 5: Add the Dressing and Fold Gently
Pour the yolk mixture over the pasta and vegetable combo. Gently fold everything together with a spatula, taking care to coat the salad evenly without breaking up the pasta or egg pieces. This step ensures every bite is balanced and flavorful.
Step 6: Chill the Salad
Transfer the salad to the refrigerator and let it chill for at least 30 minutes. This resting time allows the flavors to marry beautifully, giving you a cohesive, refreshing salad that tastes even better after some time to meld.
Step 7: Garnish Before Serving
Right before serving your Deviled Egg Pasta Salad Recipe, sprinkle a bit more paprika on top for color and aroma. Finish with chopped chives or green onions to add a pop of fresh green and an extra layer of mild oniony brightness.
How to Serve Deviled Egg Pasta Salad Recipe
Garnishes
Garnishing is not just about looks; adding a sprinkle of paprika and fresh chives can elevate the dish with subtle smoky undertones and a burst of freshness. These final touches make the salad feel thoughtfully prepared and extra inviting at your table.
Side Dishes
This salad pairs wonderfully with classic picnic staples like grilled chicken, barbecue ribs, or even a simple green salad. It’s hearty enough to stand on its own but also complements grilled or roasted proteins beautifully, making it a versatile side dish for any occasion.
Creative Ways to Present
For an extra special presentation, consider serving the salad in individual mason jars or edible cups made from hollowed-out bell peppers or large cherry tomatoes. This playful approach not only looks fantastic but makes serving easier and more fun for guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare because this salad disappears fast), store them in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing the flavors to develop even more. Just give it a gentle stir before serving again.
Freezing
Because the texture of mayo-based dressings and cooked pasta changes after freezing, this salad isn’t recommended for freezing. The crunchy vegetables and creamy dressing can become watery or grainy, so it’s best enjoyed fresh.
Reheating
Deviled Egg Pasta Salad Recipe is best served chilled or at room temperature. Reheating is not necessary and may affect the texture and flavor negatively. Simply remove from the fridge about 15 minutes before serving to take the chill off for the best experience.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow and rotini work perfectly because they hold the dressing well, feel free to experiment with other small shapes like shells or bowties. Just make sure they’re cooked al dente for the best texture.
Can I make this salad vegan or dairy-free?
This classic recipe relies on eggs and mayonnaise, but you can substitute vegan mayonnaise and use tofu-based egg substitutes if you want a plant-based version. The texture and flavor will be different but still delicious.
Is it necessary to chill the salad before serving?
Chilling helps the flavors meld and the texture to firm up, making the salad taste even better. If you’re in a rush, you can serve it right away, but for the best results, a minimum of 30 minutes in the fridge is recommended.
What other vegetables can I add to the salad?
Feel free to add diced bell peppers, shredded carrots, or even sweet corn for extra sweetness and color. Just keep in mind that the original recipe balances textures well, so don’t overload it with too many extras.
How long can I keep this salad fresh?
Stored properly in an airtight container in the refrigerator, the salad will last about 3 days. Beyond that, the pasta and vegetables might start to lose their freshness and texture.
Final Thoughts
There’s something so comforting and satisfying about this Deviled Egg Pasta Salad Recipe that makes it a go-to for gatherings or a special family meal. Its simplicity and vibrant flavors come together to create a dish that’s as enjoyable to make as it is to eat. Don’t hesitate—give this recipe a try and add a new favorite to your kitchen that everyone will love coming back to again and again.
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Deviled Egg Pasta Salad combines the creamy, tangy flavors of classic deviled eggs with the satisfying bite of pasta. It’s a refreshing and colorful side dish perfect for picnics, potlucks, or summer gatherings. Made with elbow or rotini pasta, hard-boiled eggs, crisp celery, and a zesty dressing, this salad offers a delightful balance of textures and flavors.
Ingredients
Salad Base
- 3 cups cooked elbow or rotini pasta
- 6 large hard-boiled eggs
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped chives or green onions (optional)
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook and cool pasta: Cook the pasta until al dente according to package instructions. Drain and rinse thoroughly under cold water to cool completely and stop the cooking process.
- Prepare eggs: Peel the hard-boiled eggs carefully. Separate the yolks from the whites, chop the whites finely, and set them aside for mixing into the salad.
- Make the dressing: In a small bowl, mash the egg yolks with mayonnaise, yellow mustard, apple cider vinegar, paprika, salt, and black pepper until the mixture is smooth and creamy.
- Combine salad ingredients: In a large mixing bowl, combine the cooled pasta, chopped egg whites, finely chopped celery, and red onion to create the salad base.
- Mix in dressing: Pour the yolk dressing over the salad ingredients and gently fold everything together until well combined, ensuring even coating.
- Chill the salad: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and serve: Before serving, sprinkle additional paprika and chopped chives or green onions over the top for added color and flavor.
Notes
- For best results, use freshly cooked pasta and chill it completely before mixing to prevent the salad from becoming mushy.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Adding a pinch of celery seed can enhance the classic deviled egg flavor.
- Make the salad a few hours in advance to deepen the flavors.
- This salad keeps well in the refrigerator for up to 3 days.
