The best mash-up of two masterpieces— creamy deviled eggs and soothing pasta salad—this Deviled Egg Pasta Salad is Think thick mayo, zesty Dijon mustard, crunchy celery, and a little paprika to bring it all together; it’s tangy, flavorful, and loaded with all the greatest flavors. Perfect for a daily lunch that fits BBQs or potlucks. You really will enjoy this one!
The Reason You Will Love This Recipe
- Deviled Egg Goodness: This salad offers all those tastes in each single bite if you enjoy deviled eggs.
- Creamy and flavorful: Mayo, mustard, and pickle brine used together makes the dressing really great.
- Perfect for Parties and Picnics: This style of side dish vanishes quickly.
- Make-Ahead Friendly: It gets even better while it rests, so you might prep it ahead of time.
Ingredients
You will need the following to create this creamy, delicious pasta salad:
- 12 ounces uncooked elbow macaroni—about three cups
- Eight big hard-cooked eggs in front of me
- One half cup of such a mayonnaise, like Duke’s
- 2 tsp Dijon mustard
- Six entire baby dill pickles (two ounces), diced, plus one Tbsp. liquid from jar
- 1 1/2 tsp. kosher salt + extra for cooking water.
- 1 1/2 tsp. garlic powder
- One half tsp. paprika plus more for garnish.
- Three-fourths cup chopped red onion (from one small onion)
- One half cup chopped celery from three medium stalks
- One tsp of finely chopped chives
📌 Note: The recipe card below has complete ingredient measurements!
Making Deviled Egg Pasta Salad:
Step 1: Prepare the pasta.
Bring a big pot of salted water up to boil. Cook the elbow macaroni just al dente; this will help the salad to hold together. Drain; rinse with cool water; let it cool entirely.
Step 2: Create the Dressing.
Whisk together in a big mixing bowl the mayonnaise, Dijon mustard, pickle juice, salt, garlic powder, and paprika. Stir until thoroughly well mixed and smooth.
Third step: arrange the salad.
Add to the bowl with the dressing the chilled spaghetti, diced hard-boiled eggs, celery, red onion, and pickles. Until everything is fairly blended and coated, gently toss.
Step 4: Chill and Present
To let the tastes mingle, cover the salad and chill it for at least one hour—longer is even better! For a taste and color flash, sprinkle extra paprika and chives before serving.
Advice on Perfecting the Recipe
- Make use of cold eggs! One could say that hard-boiled eggs are simpler to cut without crumbling if they are chilled and then chopped.
- Don’t overcook the pasta; al dente is absolutely vital! Pasta overdone will turn mushy and absorb too much dressing.
- Let it cool; the tastes deepen with increasing length of time. If at all possible, plan several hours ahead.
- Customize it—a dash of spicy sauce or crumbled bacon? Yes, kindly! You are welcome to be creative.
Serving techniques
This deviled egg pasta salad is really flexible. Here’s how you might enjoy it:
- As a side, great with grilled burgers, barbecue chicken, or even fried fish.
- For a heartier main dish, toss in some shredded rotisserie chicken.
- Extra toppings may be shredded cheddar, crumbled bacon, or a little hot sauce for a fiery bite.
- Paired with bread—Serve it alongside a toasted Everything Bagel for an extra delicious bite.
Make Ahead and Store Ahead
Maintaining Leftovers
Refrigerated in an airtight container, leftovers keep for up to three days.
Freeze
Unfortunately, the creamy dressing of this salad makes it difficult to freeze; however, trust me—you won’t have leftovers for very long either!
Retaking
Just give it a quick stir before serving; there is no need to reheat. Add some mayo or pickle juice to liven things up if it seems a touch dry after chilling.
FAQs
Can I make another pasta shape?
Perfect! Great are small shells, rotini, or bowtie pasta. Just be sure the form fits the outfit nicely.
How may I prevent the pasta from turning mushy?
Cook it al dente, then rinse it under cold water straight after draining. Furthermore, avoid overdressing it; add extra dressing after cooling if necessary.
Can I start the process ahead of time?
Surely! It’s a terrific make-ahead dish since, after a few hours in the refrigerator, it tastes better.
For mayo, what might I replace?
For a thinner variation, replace mayo with Greek yogurt or a combination of yogurt and sour cream. Though different, the taste will still be fantastic!
Deviled Egg Pasta Salad
Ingredients
Pasta
- 12 oz uncooked elbow macaroni about 3 cups
Dressing
- 1 1/2 cups mayonnaise use high-quality mayo for best flavor
- 2 Tbsp Dijon mustard adds tanginess
- 1 Tbsp pickle juice adds a subtle acidity
- 1 1/2 tsp kosher salt
- 1 1/2 tsp garlic powder for extra flavor
- 1/2 tsp paprika plus more for garnish
Mix-Ins
- 8 large hard-cooked eggs chopped
- 3/4 cup chopped red onion from 1 small onion
- 1/2 cup sliced celery from 3 medium stalks
- 1 Tbsp thinly sliced chives for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and let it cool.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, salt, garlic powder, and paprika until smooth and well combined.
- Add the cooked pasta, chopped hard-boiled eggs, celery, and red onion to the dressing. Gently toss until everything is well coated.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish with a sprinkle of paprika and chopped chives.
I love this recipe easy and so good food to me