Print

Deviled Egg Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deviled Egg Pasta Salad is a delightful fusion of two classic favorites—deviled eggs and creamy pasta salad. This dish combines the rich, tangy flavors of deviled eggs with the comforting texture of pasta, making it a perfect addition to any picnic, potluck, or family gathering. Its creamy dressing, punctuated by the zest of mustard and the crunch of onions, ensures that each bite is both flavorful and satisfying.

Ingredients

6 hard-boiled eggs

8 ounces ditalini, small penne, or elbow macaroni

3/4 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1 teaspoon white vinegar or fresh lemon juice

1 clove garlic, finely minced or crushed to paste

1/2 teaspoon kosher salt, adjust to taste

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

2 tablespoons red onion, finely chopped

2 tablespoons green onions

Instructions

  1. Cook the pasta according to package instructions with a generous tablespoon of kosher salt in the water. Drain and rinse under cold water until cool.
  2. While pasta cooks, peel and separate the hard-boiled eggs. Chop the whites and set aside.
  3. Mash the yolks in a large bowl. Add mayonnaise, mustard, vinegar or lemon juice, garlic, salt, paprika, and cayenne. Whisk until smooth.
  4. Add cooled pasta to the dressing and stir to coat. Fold in chopped egg whites, red onion, and green onions.
  5. Garnish with green onions and a dash of paprika if desired. Serve immediately or refrigerate.

Notes

  • Can be made a day ahead to allow flavors to meld.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Best served cold; let sit at room temperature for 15 minutes before serving to enhance flavor.
  • For a healthier version, swap out the mayonnaise for Greek yogurt or light mayo.
  • Vegan version can be made by using vegan mayo and egg substitutes.

Nutrition

Find it online: https://recipesbyjanet.com/deviled-egg-pasta-salad/