Description
You will love this creamy, tangy Deviled Egg Pasta Salad. It perfectly captures the classic flavors of your favorite deviled eggs in a satisfying pasta dish. This recipe is simple to make and ideal for your next picnic or gathering.
Ingredients
Scale
- 1 pound elbow macaroni or ditalini pasta
- 12 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup finely chopped celery (optional, for crunch)
- 2 tablespoons chopped fresh chives or green onion tops (for garnish)
- Paprika, for dusting
Instructions
- Cook the pasta according to package directions until al dente. Drain immediately and rinse with cold water to stop cooking. Set aside.
- While the pasta cooks, peel and chop the hard-boiled eggs. Place most of the chopped egg into a large mixing bowl, reserving a few tablespoons of yolk and white for garnish later.
- In a separate medium bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, white vinegar, salt, and pepper until smooth. This is your creamy dressing.
- Add the cooled, drained pasta and the majority of the chopped eggs to the large mixing bowl containing the dressing. If you are using celery, add it now.
- Gently fold all ingredients together until the pasta and eggs are evenly coated with the dressing.
- Cover the bowl and chill the pasta salad in the refrigerator for at least two hours before serving. This allows the flavors to blend.
- Before serving, taste and adjust seasoning if needed. Transfer the salad to a serving platter. Garnish the top with the reserved chopped egg pieces, a light dusting of paprika, and fresh chives.
Notes
- For the best flavor development, chill the salad for several hours or overnight.
- You can substitute plain Greek yogurt for half the mayonnaise for a slightly lighter dressing.
- If you prefer a sharper taste, use Dijon mustard instead of yellow mustard.
- This salad travels well for potlucks if kept cold.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg