Deviled Egg Pasta Salad is a delightful twist on two classic dishes: deviled eggs and pasta salad. This recipe combines the creamy, tangy flavors of deviled eggs with pasta, making it a perfect side dish for picnics, barbecues, or family gatherings. It’s easy to prepare and sure to please everyone at the table.
Why Make This Recipe
This Deviled Egg Pasta Salad is not only delicious but also very simple to make. It’s a great way to enjoy the flavors of deviled eggs without the fuss of peeling and serving individual eggs. Plus, it’s a filling dish that can feed a crowd and is perfect for meal prep or potlucks. Whip it up quickly and have a refreshing and satisfying salad ready to go!
How to Make Deviled Egg Pasta Salad
Making Deviled Egg Pasta Salad is straightforward. Just follow these easy steps to enjoy this tasty dish.
Ingredients
- 8 ounces pasta (elbow or rotini)
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, chopped
- Fresh parsley for garnish
Directions
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse it under cold water.
- In a saucepan, place the eggs and cover them with water.
- Bring to a boil, then cover and remove from heat.
- Let the eggs sit for 12 minutes.
- Drain the eggs, cool them, peel, and chop them.
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add the cooked pasta, chopped eggs, red onion, celery, and dill pickles to the bowl.
- Mix everything until well combined.
- Adjust the seasoning if needed.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with fresh parsley.
How to Serve Deviled Egg Pasta Salad
You can serve Deviled Egg Pasta Salad as a side dish at any meal. It pairs well with grilled meats, sandwiches, or can be enjoyed alone as a light lunch. Simply scoop it into serving bowls and enjoy!
How to Store Deviled Egg Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for about 3-4 days. Just give it a quick stir before serving again to mix everything up nicely.
Tips to Make Deviled Egg Pasta Salad
- Make sure to rinse the pasta with cold water after cooking. This helps it cool down and prevents it from sticking together.
- Adjust the ingredients to suit your taste. If you love pickles, add more! If you prefer a creamier salad, increase the mayo.
- For a touch of flavor, let the salad chill for a couple of hours before serving.
Variation
You can easily switch up the ingredients. Try adding some chopped bacon for crunch or include diced bell peppers for extra color and flavor.
FAQs
Can I use different types of pasta for this recipe?
Yes! You can use any type of pasta you like. Rotini and elbow macaroni work great, but fusilli, shells, or penne can also be excellent choices.
How long can I keep Deviled Egg Pasta Salad in the fridge?
You can store it in the fridge for about 3-4 days. Just make sure it’s in a sealed container.
Can I add more vegetables to this salad?
Absolutely! Feel free to add your favorite vegetables, like bell peppers, carrots, or peas, to enhance the flavor and nutrition of your pasta salad.
With its creamy dressing and rich flavors, Deviled Egg Pasta Salad is bound to become a favorite at your table! Enjoy making and sharing this delightful dish.
Deviled Egg Pasta Salad
Ingredients
Pasta and Eggs
- 8 ounces pasta (elbow or rotini) You can use any shape you prefer.
- 6 large eggs For hard-boiled eggs.
Dressing
- ½ cup mayonnaise Adjust amount for creaminess.
- 1 tablespoon Dijon mustard For tanginess.
- 1 tablespoon apple cider vinegar Adds acidity.
- 1 teaspoon garlic powder For extra flavor.
- Salt and pepper to taste
Vegetables
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- ¼ cup dill pickles, chopped
- Fresh parsley for garnish
Instructions
Cooking Pasta and Eggs
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse it under cold water.
- In a saucepan, place the eggs and cover them with water.
- Bring to a boil, then cover and remove from heat.
- Let the eggs sit for 12 minutes.
- Drain the eggs, cool them, peel, and chop them.
Mixing Ingredients
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add the cooked pasta, chopped eggs, red onion, celery, and dill pickles to the bowl.
- Mix everything until well combined.
- Adjust the seasoning if needed.
Serving
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with fresh parsley.
