Creamy Deviled Egg Pasta Salad Recipe
Introduction
Creamy Deviled Egg Pasta Salad is a delightful twist on classic pasta salad, combining tender pasta with rich, flavorful deviled eggs. It’s perfect for picnics, potlucks, or a simple weeknight side dish.
Ingredients
- 8 ounces pasta
- 6 hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon paprika
Instructions
- Step 1: Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off heat and let eggs sit for 10-12 minutes. Cool eggs under cold running water and peel.
- Step 3: Chop the eggs and combine in a bowl with mayonnaise, mustard, and half of the paprika. Mix well to create a creamy dressing.
- Step 4: Toss the cooled pasta with the deviled egg dressing until evenly coated.
- Step 5: Garnish with the remaining paprika before serving.
Tips & Variations
- For extra flavor, add chopped celery or green onions to the salad.
- Use Dijon mustard for a sharper taste or yellow mustard for a milder flavor.
- Chill the salad for at least an hour before serving to allow flavors to meld.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It is best served cold and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like rotini, penne, or shells works well because they hold the dressing nicely.
How do I know when the eggs are hard-boiled?
After boiling, letting the eggs sit in hot water for 10-12 minutes ensures they are fully cooked. The yolks should be firm and pale yellow.
PrintCreamy Deviled Egg Pasta Salad Recipe
This Creamy Deviled Egg Pasta Salad combines tender pasta with classic deviled egg flavors for a smooth, tangy, and satisfying side dish perfect for potlucks, picnics, or casual dinners. The creamy mayonnaise and mustard dressing coats the pasta and chopped hard-boiled eggs, finished with a sprinkle of paprika for color and a touch of smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta & Eggs
- 2 cups elbow macaroni or small pasta shapes
- 4 large eggs
Dressing
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 1/2 teaspoon paprika, plus extra for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to cool and stop cooking.
- Boil Eggs: While the pasta cooks, place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover the pan. Let eggs sit for 10-12 minutes before transferring to an ice bath to cool. Peel and chop the eggs once cooled.
- Prepare Dressing: In a large bowl, mix together mayonnaise, mustard, paprika, salt, and pepper until smooth and creamy.
- Combine Salad: Add the drained pasta and chopped eggs to the bowl with the dressing. Gently fold everything together until the pasta is evenly coated and the eggs are well distributed.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, sprinkle additional paprika on top for garnish and a pop of color.
Notes
- For best texture, use pasta shapes like elbows or shells that hold the dressing well.
- Adjust mustard amount to taste depending on your preference for tanginess.
- Make sure to cool pasta thoroughly to prevent the salad from becoming mushy.
- This salad can be prepared a day ahead and stored covered in the refrigerator.
- Optional add-ins: chopped celery, green onions, or dill for extra crunch and flavor.
Keywords: Deviled Egg Pasta Salad, creamy pasta salad, deviled egg recipe, easy pasta salad, picnic salad
