Description
Deviled Egg Pasta Salad combines the creamy, tangy flavors of classic deviled eggs with the comforting heartiness of pasta. This dish is a perfect side for picnics, potlucks, barbecues, or even as a main dish for lunch. With a creamy dressing, perfectly cooked pasta, and the bold flavors of paprika and mustard, this recipe is a crowd-pleaser that brings a unique twist to traditional pasta salads. Easy to prepare and bursting with flavor, Deviled Egg Pasta Salad is a must-try for egg and pasta lovers alike.
Ingredients
Scale
Gather these ingredients to make your Deviled Egg Pasta Salad:
- 8 oz elbow macaroni or small shell pasta
- 6 large eggs, hard-boiled and peeled
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika (plus extra for garnish)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ cup chopped green onions or chives
- ¼ cup diced dill pickles or sweet relish (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta and Eggs:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Drain and transfer the eggs to a bowl of ice water. Peel once cool.
Prepare the Dressing:
- Mix the Dressing Base: In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon mustard, apple cider vinegar, paprika, garlic powder, onion powder, salt, and black pepper until smooth.
Assemble the Salad:
- Chop the Eggs: Dice 4 of the hard-boiled eggs into small pieces. Slice the remaining 2 eggs into rounds for garnish.
- Combine Ingredients: Add the cooked pasta, diced eggs, green onions, and pickles (if using) to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
Chill and Serve:
- Chill the Salad: Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
- Garnish and Serve: Before serving, top the salad with the sliced eggs, a sprinkle of paprika, and chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: lunch
Nutrition
- Calories: 350-400 kcal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 12g