Description

Deviled Egg Pasta Salad is a delightful fusion of the beloved flavors of deviled eggs and the comfort of pasta salad. With its creamy texture, tangy dressing, and subtle smokiness, this dish is destined to become a staple at picnics, potlucks, and family gatherings. Here’s how to whip up this crowd-pleasing recipe in just 30 minutes!

Ingredients

6 hardboiled eggs

8 ounces ditalini, small penne, or elbow macaroni

¾ cup mayonnaise

1 ½ tablespoons Dijon mustard

1 teaspoon white vinegar, or fresh lemon juice

1 clove garlic, finely minced or crushed to paste

½ teaspoon kosher salt, adjust to taste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

2 tablespoons red onion, finely chopped

2 tablespoons green onions

¼ cup cooked and crumbled bacon (optional)

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.

Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne pepper to the bowl with the egg yolks. Whisk to combine.

Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!

Prep Time: 15 min | Cooking Time: 20 min | Total Time: 35 min | Calories: 250 kcal | Servings: 8

Notes

Serving Tips:

Garnish Creatively: Sprinkle freshly chopped herbs like parsley or chives on top for a burst of color and freshness.
Pair with Grilled Meats: Serve alongside grilled chicken, steak, or seafood for a well-rounded meal.
Add Texture: For extra crunch, sprinkle toasted breadcrumbs or crushed croutons over the salad just before serving.
Serve with Bread: Accompany the pasta salad with crusty bread or garlic breadsticks to soak up the creamy dressing.
Make it a Meal: Transform this salad into a hearty meal by adding grilled vegetables like zucchini, bell peppers, or cherry tomatoes.

Storage Tips:

Refrigerate Promptly: Store any leftovers in an airtight container in the refrigerator within 2 hours of preparation to maintain freshness.
Consume Within 3 Days: Deviled Egg Pasta Salad will keep well in the fridge for up to 3 days, but for optimal taste and texture, it’s best enjoyed within 1-2 days.
Avoid Freezing: Due to the mayonnaise-based dressing, freezing is not recommended as it can alter the texture and flavor of the salad.
Refresh Before Serving: If the salad seems a bit dry after refrigeration, stir in a tablespoon or two of mayonnaise before serving to revive the creaminess.
Serve Chilled: Before serving leftovers, allow the salad to come to room temperature for about 10-15 minutes, or enjoy it cold straight from the refrigerator.

By following these serving and storage tips, you can ensure that your Deviled Egg Pasta Salad remains fresh, flavorful, and enjoyable for as long as possible!