If you love deviled eggs and pasta salad, this recipe combines the best of both worlds! Creamy, tangy, and loaded with flavor, this Deviled Egg Pasta Salad is the perfect side dish for any gathering. It’s easy to make, full of protein, and has all the flavors of your favorite deviled eggs with the addition of tender pasta. Perfect for potlucks, picnics, or a casual family meal, this dish is bound to be a new favorite!
Why This Deviled Egg Pasta Salad Will Be Your New Go-To
- Classic Deviled Egg Flavor: The tanginess of mustard and creamy mayonnaise blend together, giving this pasta salad the unmistakable taste of deviled eggs.
- Protein-Packed: With plenty of eggs and pasta, this salad is hearty enough to be a main dish or a satisfying side.
- Easy to Make: This recipe requires just a few basic ingredients and minimal prep, making it an effortless crowd-pleaser.
- Perfect for Any Occasion: From BBQs to picnics, this pasta salad is always a hit and pairs well with grilled meats or fresh greens.
Ingredients
(Serves 8-10)
- 450g (1 lb) elbow macaroni or small pasta of choice
- 8 large eggs, hard-boiled, peeled, and chopped
- 200g (3/4 cup) mayonnaise
- 60g (1/4 cup) sour cream
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 small red onion, finely diced
- 2 celery stalks, diced
- 1/4 tsp paprika (plus extra for garnish)
- Salt and black pepper to taste
- Fresh chives or parsley for garnish (optional)
Directions
- Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth and creamy.
- Combine Ingredients: Add the cooked pasta, chopped eggs, diced red onion, and celery to the bowl with the dressing. Gently stir until everything is evenly coated.
- Chill: Cover and refrigerate the pasta salad for at least 1 hour to let the flavors meld together.
- Garnish and Serve: Before serving, sprinkle a little extra paprika on top and garnish with fresh chives or parsley if desired.
Notes
- Substitutions: Feel free to use Greek yogurt in place of sour cream for a slightly lighter version.
- Additional Flavor: Add a dash of hot sauce or a spoonful of pickle relish for extra tang and spice.
- Make It Ahead: This pasta salad can be made up to a day in advance and stored in the refrigerator. Just give it a good stir before serving.
FAQ
Q: Can I use a different type of pasta?
A: Yes, small pasta shapes like shells or rotini work well and hold onto the dressing beautifully.
Q: How long does this salad last in the fridge?
A: It can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a stir before serving.
Q: Can I add other ingredients to this pasta salad?
A: Absolutely! Diced pickles, shredded cheddar cheese, or crumbled bacon are delicious additions.
Tips and Notes
- Control the Creaminess: For a thicker dressing, reduce the amount of mayonnaise or add more boiled egg yolks.
- Adjust the Tang: For more tang, add a bit more vinegar or mustard to the dressing until it’s just right.
Delicious Variations for Your Deviled Egg Pasta Salad – Customize Your Creation!
- Bacon & Cheddar: Add crumbled bacon and shredded cheddar for a loaded twist that’s extra indulgent.
- Spicy Kick: Mix in some chopped jalapeños or a pinch of cayenne for a spicy version of this creamy salad.
- Pickle Lovers: Diced pickles or relish bring an extra layer of tangy flavor that’s perfect for pickle fans.
- Herb-Infused: Add fresh dill and parsley for a refreshing herbaceous spin on the classic deviled egg flavor.
Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad combines the creamy, tangy flavors of deviled eggs with tender pasta for a delicious, crowd-pleasing side dish. It’s the perfect recipe for barbecues, potlucks, or family gatherings. With a rich dressing, chopped hard-boiled eggs, and a sprinkle of paprika, this pasta salad will be a favorite on any table!
Ingredients
- 8 oz 0.5 lb elbow macaroni or pasta of choice
- 6 large eggs hard-boiled and chopped
- ½ cup 0.12 L mayonnaise
- ¼ cup 0.06 L sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ¼ cup 0.06 lb chopped celery
- ¼ cup 0.06 lb chopped red onion
- 2 tablespoons chopped fresh chives or green onions optional
- Paprika for garnish
Instructions
Step 1: Cook the Pasta
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
Step 2: Prepare the Dressing
- In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Step 3: Assemble the Salad
- Add the cooked pasta, chopped hard-boiled eggs, celery, and red onion to the dressing. Stir gently to coat everything evenly.
Step 4: Add Optional Toppings and Garnish
- If desired, sprinkle with chopped chives or green onions for extra flavor and color.
- Lightly dust the top of the pasta salad with paprika for a classic deviled egg look.
Step 5: Chill and Serve
- Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together. Serve chilled.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead Tip: This pasta salad can be made a day in advance for even better flavor.
- Variations: Add a dash of hot sauce for a little kick, or mix in some relish for extra tang.
- Serving Tip: Serve with grilled meats, burgers, or sandwiches for a complete meal.
Tried this recipe?Let us know how it was!
