Deviled Egg Pasta Salad – Looking for a creamy, tangy, and delicious salad? That’s perfect for picnics. Or potlucks? This Deviled Egg Pasta Salad Recipe. Combines the classic flavors of deviled eggs with pasta. Making it a crowd-pleaser. This dish features hardboiled eggs, ditalini pasta, Dijon mustard, and mayonnaise. And a hint of smoked paprika. Creating a delightful. And satisfying salad.
The first time I made this Deviled Egg Pasta Salad. It was an instant hit. With my family. My husband. A deviled egg enthusiast. Couldn’t stop raving about it. My child. Who is usually picky about anything with mustard. Surprisingly loved it too. It quickly became a staple. For our family gatherings. And BBQs. There’s something comforting. And nostalgic. About the creamy, tangy flavors. That makes this salad irresistible.
What makes this Deviled Egg Pasta Salad truly special?
This Deviled Egg Pasta Salad. Is not just your average pasta salad. It combines the rich, creamy texture of deviled eggs. With the satisfying bite of pasta. The addition of Dijon mustard. And smoked paprika. Gives it a unique flavor twist. While the optional bacon. Adds a smoky, savory element. It’s easy to make. Versatile. And perfect for any occasion.
What You Need To Make This Deviled Egg Pasta Salad Recipe?
Hardboiled Eggs: These are the star of the dish. Bringing a creamy, rich texture. Make sure to boil them just right. Too hard and they get chalky. Too soft and they won’t mix well.
Ditalini, Small Penne, or Elbow Macaroni: Choose a pasta that holds dressing well. These shapes catch all the delicious dressing. In their nooks. And crannies.
Mayonnaise: The creamy base of the salad. Feel free to use your favorite brand. But I love the richness of Hellmann’s.
Dijon Mustard: Adds a tangy, slightly spicy kick. That balances the richness of the mayo and eggs.
White Vinegar or Fresh Lemon Juice: These add a necessary acidic touch. To brighten up the flavors. Lemon juice also gives a fresh citrus note.
Garlic: Freshly minced or crushed. It brings an aromatic depth to the salad.
Kosher Salt: Enhances all the flavors. Don’t skip it! Adjust to your taste. But remember. Pasta loves salt.
Smoked Paprika: Adds a subtle smoky flavor. And a lovely color to the dish.
Cayenne Pepper: Just a pinch. For a hint of heat. It’s optional. But it adds a nice complexity.
Red Onion: Provides a sharp, sweet crunch. Finely chop to ensure. It’s not overpowering.
Green Onions: For a fresh, mild onion flavor. And a pop of color.
Bacon (Optional): Adds a smoky, savory crunch. That pairs perfectly with the creamy dressing. And eggs.
Steps To Make Deviled Egg Pasta Salad:
Step 1: Cook the pasta as per the package directions. Adding a generous tablespoon of kosher salt to the water. Once cooked, drain and rinse the pasta. Under cold water until cool.
Step 2: While the pasta is cooking. Peel the hardboiled eggs. Separate the yolks from the whites. Chop the egg whites. And set them aside.
Step 3: Crush the yolks into a fine powder. Or press them through a fine metal strainer. Into a large mixing bowl.
Step 4: Add the mayonnaise, Dijon mustard, white vinegar (or lemon juice), minced garlic, kosher salt, smoked paprika, and cayenne pepper. To the bowl with the egg yolks. Whisk until well combined.
Step 5: Add the cooled pasta to the dressing. Stir to coat evenly.
Step 6: Fold in the chopped red onions, green onions, and egg whites. Stir until everything is well mixed.
Step 7: Garnish with additional green onions. And paprika if desired. Serve immediately. Or cover and refrigerate. Until ready to serve. Enjoy!
Tip:
When making this Deviled Egg Pasta Salad. The key is balancing the textures. And flavors. The pasta should be cooked al dente. So it holds its shape. And doesn’t become mushy. When mixed with the dressing. Cooling the pasta under cold water. Stops the cooking process. And helps the salad to stay fresh longer. For the eggs. Ensure they’re boiled just right. About 10 minutes in boiling water. Then quickly cooled in an ice bath. This prevents overcooking. Which can cause a sulfuric smell. Mixing the yolks into the dressing. Creates a rich, creamy base. That coats the pasta beautifully. Finally, if you’re adding bacon. Cook it until it’s crispy. For the best texture contrast. This salad is best. When allowed to chill. For at least 30 minutes before serving. As this gives the flavors time to meld together.
Frequently Asked Questions:
Can I make this salad ahead of time?
Yes. This salad can be made a day in advance. Just keep it refrigerated. Until you’re ready to serve.
Can I use another type of pasta?
Absolutely! Any small pasta shape like rotini. Or small shells will work well.
How can I make this salad lighter?
You can use light mayonnaise. Or even a mixture of Greek yogurt. And mayo. To reduce the calorie content.
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later >
Planning to try this recipe soon? Pin it for a quick find later!
Deviled Egg Pasta Salad Recipe
Ingredients
- 6 hardboiled eggs
- 8 oz ditalini small penne, or elbow macaroni
- 3/4 c mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1 tsp white vinegar or fresh lemon juice
- 1 clove garlic finely minced or crushed to paste
- 1/2 tsp kosher salt adjust to taste
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp red onion finely chopped
- 2 tbsp green onions
- 1/4 c cooked and crumbled bacon OPTIONAL
Instructions
- Cook pasta until al dente. Adding salt to the water. Drain. And rinse under cold water.
- Peel hardboiled eggs. And separate yolks from whites. Chop whites. And set aside. Crush yolks into a bowl.
- Add mayonnaise, Dijon mustard, vinegar, garlic, salt, smoked paprika, and cayenne pepper to the yolks. Whisk to combine.
- Mix cooled pasta into the dressing.
- Fold in red onions, green onions, and egg whites. Stir until well combined.
- Garnish with additional green onions and paprika if desired. Serve immediately. Or chill in the fridge. Until ready to serve. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
