Creamy Deviled Egg Pasta Salad Recipe
Introduction
This Creamy Deviled Egg Pasta Salad is a delightful twist on a classic favorite. Combining tender pasta with the rich flavor of deviled eggs, it makes a perfect side dish for picnics or potlucks. Easy to prepare and wonderfully creamy, it’s sure to please any crowd.
Ingredients
- 2 cups cooked pasta
- 4 hard-boiled eggs
- 1/3 cup mayonnaise
- 1 teaspoon mustard
- 1/2 teaspoon paprika
Instructions
- Step 1: Chop the hard-boiled eggs into small pieces.
- Step 2: In a bowl, mix the mayonnaise, mustard, and paprika to create the dressing.
- Step 3: Combine the chopped eggs and dressing with the cooked pasta, stirring gently to coat everything evenly.
- Step 4: Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- For added crunch, mix in some diced celery or finely chopped pickles.
- Substitute Greek yogurt for part of the mayonnaise to lighten the dressing.
- Sprinkle extra paprika or chopped chives on top just before serving for extra color and flavor.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and chill again if needed. It’s best enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of pasta for this salad?
Yes, any small or medium-shaped pasta like rotini, macaroni, or shells work well as they hold the dressing and mix easily with the eggs.
Is it necessary to chill the salad before serving?
Chilling helps the flavors develop and makes the salad taste more refreshing, but if you’re in a hurry, serving it immediately is also fine.
PrintCreamy Deviled Egg Pasta Salad Recipe
This Creamy Deviled Egg Pasta Salad combines tender pasta with classic deviled eggs flavors for a tangy, creamy side dish perfect for picnics, potlucks, or quick weeknight meals. The salad features chopped hard-boiled eggs mixed with a zesty mayo and mustard dressing, finished with a sprinkle of paprika for color and a hint of smoky spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Pasta Salad Ingredients
- 8 oz elbow macaroni or pasta of choice
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon paprika, plus extra for garnish
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool.
- Prepare the dressing: In a large bowl, combine the mayonnaise, yellow mustard, and paprika. Stir until smooth.
- Chop the eggs: Peel the hard-boiled eggs and chop them into bite-sized pieces.
- Combine pasta and eggs: Add the cooled pasta and chopped eggs to the dressing. Gently fold together until the pasta and eggs are well coated with the creamy mixture.
- Season and chill: Taste the salad and add salt and pepper as needed. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill before serving.
Notes
- For best results, use eggs that are about a week old for easier peeling.
- You can substitute yellow mustard with Dijon mustard for a slightly different tang.
- Add chopped celery or green onions for extra crunch and flavor.
- This salad keeps well refrigerated for up to 2 days.
- Sprinkle additional paprika on top just before serving for a pop of color.
Keywords: deviled egg pasta salad, creamy pasta salad, picnic salad, egg salad, easy pasta salad
