Deviled Egg Pasta Salad Recipe
Introduction
Deviled Egg Pasta Salad is a creamy and satisfying dish that combines the classic flavors of deviled eggs with tender pasta. It’s perfect for picnics, potlucks, or a simple weeknight dinner. This easy recipe comes together quickly and tastes best when chilled.
Ingredients
- 2 cups cooked pasta (any shape)
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon mustard
Instructions
- Step 1: In a large bowl, combine the cooked pasta and chopped hard-boiled eggs.
- Step 2: Add the mayonnaise and mustard, then mix everything thoroughly until well coated.
- Step 3: Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Tips & Variations
- For extra flavor, add a pinch of paprika or chopped fresh herbs like dill or chives.
- You can swap mayonnaise for Greek yogurt to lighten up the salad.
- Add finely diced celery or pickles for some crunch and tang.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a quick stir and, if needed, add a little extra mayonnaise or mustard to refresh the creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of pasta for this salad?
Yes, any pasta shape works well, but smaller shapes like elbow macaroni, shells, or rotini hold the dressing and eggs better.
Can I prepare this salad ahead of time?
Absolutely! Preparing the salad a few hours or even the day before serving enhances the flavors and makes it more convenient for busy days.
PrintDeviled Egg Pasta Salad Recipe
A creamy and tangy Deviled Egg Pasta Salad, combining tender pasta with classic deviled egg flavors. Perfect for picnics, potlucks, or as a refreshing side dish during warm weather.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta Salad Base
- 8 ounces elbow macaroni or small pasta shapes
- 4 large hard-boiled eggs, peeled and chopped
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare the Eggs: While the pasta cooks, peel and chop the hard-boiled eggs into bite-sized pieces.
- Mix the Salad: In a large bowl, combine the cooled pasta, chopped eggs, mayonnaise, and mustard. Stir gently until all ingredients are evenly coated with the dressing.
- Season and Chill: Season the salad with salt and freshly ground black pepper to taste. Cover and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill thoroughly.
- Serve: Give the salad a gentle stir before serving chilled as a side dish or light meal.
Notes
- Use fresh hard-boiled eggs to ensure the best taste and texture.
- Feel free to add chopped celery or green onions for extra crunch and flavor.
- For a tangier dressing, add a teaspoon of vinegar or pickle juice.
- Make the salad a few hours ahead to enhance the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: deviled egg pasta salad, pasta salad, deviled egg recipe, picnic salad, creamy pasta salad, easy summer salad
