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
Scale
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.
