Introduction
What happens when two picnic classics come together? You get the creamy, tangy, and totally irresistible Deviled Egg Pasta Salad—a mashup of deviled eggs and macaroni salad that will be the star of your next potluck.
Loaded with protein from eggs and pasta, this dish balances a rich, zesty dressing with a touch of crunch and freshness. It’s nostalgic, flavorful, and easy to customize for any crowd. Perfect for BBQs, picnics, or meal prep.
Ingredients List
- 8 large eggs
- 2 cups elbow macaroni (or small shells)
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tsp white vinegar
- 1/2 tsp smoked paprika (plus more for garnish)
- 1/4 cup dill pickles, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh chives or green onions, chopped
- Salt and black pepper to taste
Optional Add-ins:
- Celery for extra crunch
- Bacon bits for savory depth
- Hot sauce for a kick
Substitutions:
- Use Greek yogurt instead of mayo for a lighter dressing.
- Swap yellow mustard with Dijon for a bolder flavor.
- Try gluten-free pasta if needed.
Timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Chill Time (Recommended): 30 minutes
- Total Time: 1 hour
That’s 25% faster than many traditional pasta salads with eggs!
Step-by-Step Instructions
Step 1: Boil the Eggs
Place eggs in a pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath and peel.
Step 2: Cook the Pasta
While eggs are cooling, cook macaroni according to package instructions. Drain and rinse with cold water.
Step 3: Chop & Mix
Chop the peeled eggs and add them to a large mixing bowl along with cooked pasta, pickles, onions, and chives.
Step 4: Make the Dressing
In a small bowl, whisk together mayo, mustard, vinegar, paprika, salt, and pepper.
Step 5: Combine
Pour dressing over pasta mixture and fold gently to combine. Sprinkle with extra paprika for that classic deviled egg look.
Step 6: Chill & Serve
Refrigerate for 30 minutes before serving to allow flavors to meld.
Nutritional Information (Per Serving – Serves 6)
- Calories: 320 kcal
- Protein: 12g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 2g
- Sodium: 400mg
Healthier Alternatives for the Recipe
- Low-Fat: Use light mayo or half Greek yogurt.
- Lower Carb: Swap pasta for cauliflower florets.
- Extra Protein: Add chopped turkey or chickpeas.
Serving Suggestions
- Serve chilled with a sprinkle of smoked paprika and fresh herbs.
- Pair with grilled meats, sandwiches, or summer veggies.
- Use it as a filling in lettuce cups for a fun twist.
Common Mistakes to Avoid
- Overcooking the pasta: Go for al dente texture.
- Skipping the chill: Letting it rest enhances the flavor.
- Using warm eggs/pasta: Always cool before mixing to avoid curdling the mayo.
Storing Tips for the Recipe
- Fridge: Store in an airtight container for up to 4 days.
- Meal Prep Friendly: Make ahead and portion into containers.
- Not Freezer Safe: Eggs and mayo don’t freeze well.
Conclusion
This Deviled Egg Pasta Salad combines creamy comfort with bold, deviled egg tang. It’s easy, nostalgic, and guaranteed to impress.
Try it today and share your twist in the comments! Don’t forget to subscribe for more crowd-pleasing recipes.
FAQs
Q1: Can I make this a day ahead?
Yes, in fact it tastes even better after chilling overnight.
Q2: How do I keep it from drying out?
Stir in a tablespoon of mayo or a splash of milk before serving leftovers.
Q3: Can I add other vegetables?
Absolutely—celery, peas, or shredded carrots work great!
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