Deviled Egg Pasta Salad
Deviled Egg Pasta Salad combines the rich, tangy flavors of deviled eggs with tender pasta for a creamy, crowd-pleasing side dish. Perfect for picnics, barbecues, or any gathering, this dish is a delicious twist on two classic favorites.
Servings: 8 servings
Calories: 400kcal
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large hard-boiled eggs peeled
- 1 cup mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 3 teaspoons apple cider vinegar you could use any kind of vinegar, or even lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 rib celery finely diced
- ¼ cup red onion diced
- ¼ cup red bell pepper finely diced
- dash smoked paprika
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Cook the macaroni until slightly firmer than al dente, about 1-2 minutes less than the package directions. Drain, rinse with cold water, and let it cool completely.
- Place eggs in a pot of cold water, bring to a boil, and cook for 7 minutes. Turn off the heat, cover, and let sit for 10 minutes before cooling in cold water and peeling.
- Separate the egg yolks from the whites. Chop the whites and set them aside.
- Mash the yolks and mix in mayonnaise, relish, Dijon mustard, sugar, apple cider vinegar, salt, and pepper until smooth.
- Combine the cooled pasta, chopped egg whites, celery, red onion, and red bell pepper. Pour in the dressing and toss gently to coat.
- Chill in the refrigerator until ready to serve. Before serving, sprinkle with smoked paprika and chopped chives. Add extra chopped eggs on top if desired.
Notes
Chef Jenn’s Tips
- To prevent the gray-green ring around egg yolks, use the boil-and-rest method: Boil eggs for 7 minutes, turn off the heat, cover for 10 minutes, then cool before peeling.
- Let the pasta cool completely before mixing to avoid a watery dressing.
- Want some heat? Add a pinch of cayenne or some diced jalapeños.
- Make it a meal by topping with grilled chicken or shrimp.
- For the best flavor, let the salad sit in the fridge for at least an hour before serving.
Nutrition
Serving: 0.5cup | Calories: 400kcal | Carbohydrates: 32g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 459mg | Potassium: 170mg | Fiber: 2g | Sugar: 6g | Vitamin A: 509IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg