Deviled Egg Pasta Salad is a delightful twist on the classic deviled eggs, combining the creamy goodness of a traditional recipe with the comforting texture of pasta. It’s perfect for potlucks, picnics, or a family dinner. This dish takes the flavors we love from deviled eggs and makes them even more satisfying by adding elbow macaroni.
Why Make This Recipe
There are plenty of reasons to make Deviled Egg Pasta Salad. First, it’s easy to prepare and can be thrown together in no time, making it a great option for busy days. Second, it offers the rich flavors of deviled eggs that everyone loves, but in a form that is easy to serve and eat. Lastly, it can be made ahead of time, saving you hassle when entertaining guests.
How to Make Deviled Egg Pasta Salad
Making Deviled Egg Pasta Salad is quite simple. Just follow these easy steps:
Ingredients
- 6 large hard boiled eggs (peeled)
- 8 oz (½ pound) elbow macaroni pasta (cooked & drained according to package directions)
- 1¼ cups mayonnaise
- 2½ tablespoons prepared yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika (divided into ½ and ¼ teaspoons)
- ½ cup finely diced red onion
- 1 medium stalk celery (½ cup diced)
- 1 small thin sliced green onion (optional garnish)
Directions
- While your pasta is cooking according to package directions, prepare the deviled egg ingredients.
- Slice the hard boiled eggs lengthwise, removing the yolks. Place the yolks in a medium-sized mixing bowl, leaving the egg whites on the cutting board.
- Using a fork, mash the egg yolks into fine bits, almost powdery.
- Add the mayonnaise and yellow mustard to the mashed yolks. Whisk them together until smooth.
- Whisk in the kosher salt and ½ teaspoon smoked paprika. Set this mixture aside.
- Slice the egg whites into small cubes and set them aside.
- In the bowl, add the cooked elbow macaroni, chopped egg whites, diced red onion, and diced celery. Stir well with a wooden spoon.
- Transfer the pasta salad to a serving bowl. Sprinkle with the remaining ¼ teaspoon paprika and serve immediately. You can also make this salad 30 minutes to an hour ahead and keep it covered in the refrigerator. Just note that the pasta will absorb the mayo mixture over time.
How to Serve Deviled Egg Pasta Salad
You can serve Deviled Egg Pasta Salad chilled or at room temperature. It works well as a side dish at barbecues, holiday gatherings, or any casual get-together. For an extra touch, garnish with sliced green onion or a sprinkle of paprika before serving.
How to Store Deviled Egg Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 2-3 days. If the pasta seems dry after a day or two, feel free to stir in a little more mayonnaise to restore its creaminess.
Tips to Make Deviled Egg Pasta Salad
- Make sure your eggs are hard boiled correctly for easy peeling.
- You can adjust the mayonnaise and mustard to your taste—add a bit more if you like it creamier.
- Chill the salad in the refrigerator before serving for a refreshing taste.
Variations
You can easily customize this recipe by adding diced pickles, diced bell peppers, or even some crumbled bacon for added flavor. If you want a healthier version, consider using Greek yogurt instead of mayonnaise.
FAQs
1. Can I use different pasta types?
Yes! Feel free to try rotini, penne, or any pasta shape you prefer.
2. Is it okay to make this salad the day before?
Absolutely! Making it a day ahead can enhance the flavors, but be aware that the pasta may soak up the dressing over time.
3. What can I serve with Deviled Egg Pasta Salad?
This salad pairs nicely with grilled meats, sandwiches, or other salads. It makes a great side dish for any meal!
