Description

This Deviled Egg Pasta Salad is a creamy, flavorful dish that combines tender pasta with a rich deviled egg dressing. Enhanced with crunchy celery, tangy pickles, and a hint of mustard and vinegar, this salad is perfect for potlucks, picnics, or a refreshing side dish. It is quick to prepare, served chilled, and garnished with paprika and fresh herbs for an appealing finish.

Ingredients

Scale

Pasta

1 lb (450g) elbow macaroni or rotini pasta (or your favorite pasta)

Deviled Egg Mixture

6 large eggs, hard-boiled and peeled
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar (or white vinegar)
1 teaspoon sugar
Salt and pepper to taste

Vegetables & Garnish

1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup pickles or sweet relish, chopped (optional)
1/2 cup frozen peas (optional)
1 teaspoon paprika (optional, for garnish)
2 tablespoons fresh chives or parsley, chopped (optional for garnish)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down. Set aside.
Prepare the Deviled Egg Mixture: While the pasta is cooling, place the hard-boiled eggs in a bowl and mash them with a fork until mostly broken up but still slightly chunky to maintain texture.
Make the Dressing: In a separate bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Stir thoroughly until the mixture is smooth and creamy.
Combine Egg and Dressing: Add the mayonnaise mixture to the mashed eggs and stir gently to combine evenly. Season with salt and pepper to taste.
Assemble the Salad: In a large mixing bowl, combine the cooled pasta, chopped celery, red onion, and pickles or relish if using. Add frozen peas if desired for extra color and sweetness.
Mix Deviled Egg Mixture with Pasta: Gently fold the deviled egg mixture into the pasta and vegetable combination, ensuring the pasta is thoroughly coated with the creamy dressing without breaking it up too much.
Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and develop fully, resulting in a deliciously chilled pasta salad.
Garnish and Serve: Just before serving, sprinkle the salad with paprika and freshly chopped chives or parsley to add vibrant color and enhance the flavor profile.

Notes

For best texture, avoid over-mashing the eggs; keeping some chunks adds to the salad’s appeal.
This salad can be made a day in advance and stored in the refrigerator to deepen the flavors.
Feel free to substitute the mayonnaise with Greek yogurt for a lighter version.
If you prefer, add a splash of lemon juice instead of vinegar for a different tangy twist.
Frozen peas are optional but add a nice pop of color and sweetness.
Use fresh herbs like dill or basil as an alternative garnish for varied flavors.