This Deviled Egg Pasta Salad is a fun twist on the classic dish! With creamy dressing, perfectly cooked pasta, and bits of hard-boiled eggs, it’s a crowd-pleaser for picnics or potlucks.
You know it’s a winner when everyone asks for seconds! I love how simple it is to whip up—just mix, chill, and serve. Perfect for sunny days and good company!
Key Ingredients & Substitutions
Elbow Macaroni: This small pasta shape is perfect for holding the creamy dressing. However, you can swap it for rotini or shell pasta if you prefer something different.
Eggs: Large eggs give a rich taste. If you want a lighter option, you can reduce the number of eggs or use hard-boiled egg substitutes for lower cholesterol.
Mayonnaise: I enjoy classic mayo for creaminess, but Greek yogurt is a fantastic substitute for a healthier twist. You can also mix both for a smoother flavor.
Yellow Mustard: It adds a tangy kick. If you’re not a mustard fan, you can use Dijon mustard or even a bit of pickle relish for a sweet touch.
Red Onion & Celery: These provide crunch and flavor. You can replace red onion with green onion for a milder taste or leave out the celery if you’re not a fan. Both add fresh crispness to the salad.
How Do I Cook Eggs Perfectly for Deviled Egg Pasta Salad?
Cooking eggs can be tricky, but it’s easy when you follow these steps. Perfectly boiled eggs are crucial for that creamy texture.
- Place eggs in a pot and cover them with cold water. This helps prevent cracking.
- Bring the water to a boil and then turn off the heat. Keep the pot covered for 10-12 minutes.
- Transfer eggs to an ice bath immediately after cooking. This stops the cooking process and makes peeling easier.
- Once cool, gentle tap the eggs to crack the shell, and peel under running water for a smoother experience.
How to Make Deviled Egg Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz elbow macaroni
- 6 large eggs
- ½ cup mayonnaise
- 3 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped
For Garnish:
- 2 green onions, sliced
- Salt and pepper to taste
- Paprika (for garnish)
How Much Time Will You Need?
This delightful pasta salad takes about 20 minutes of preparation time. After mixing all the ingredients together, it’s best to let it chill in the refrigerator for at least 1 hour to develop those delicious flavors. In total, you’re looking at around 1 hour and 20 minutes before your salad is ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the elbow macaroni and cook according to the package instructions until it’s al dente (you want it firm, but not hard). Once done, drain the pasta and rinse it under cold water to cool it down. Set it aside while you prepare the rest of the ingredients.
2. Prepare the Eggs:
In a separate pot, place your eggs and cover them with cold water. Turn the heat up and bring the water to a boil. Once boiling, remove the pot from the heat, cover it, and let it sit for about 10-12 minutes. After the time is up, transfer the eggs to an ice bath (a bowl filled with ice water) to cool them quickly. Once they are cool, peel the eggs and chop them up into small pieces.
3. Mix the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, and a pinch of salt and pepper. Mix everything together until it’s smooth and creamy. This is going to give your salad a tasty base!
4. Combine Ingredients:
Now it’s time to add the fun stuff! Add the cooked pasta, chopped eggs, red onion, and celery to the bowl with the dressing. Gently fold everything together until it’s all well combined and coated with the dressing. Be gentle so the eggs stay mostly intact!
5. Chill and Serve:
Give the pasta salad a taste and adjust the seasoning if you feel it needs a little more salt or pepper. Once adjusted, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 1 hour—this allows the flavors to meld together beautifully.
6. Garnish and Enjoy:
When you’re ready to serve, take the salad out of the refrigerator. Garnish it with the sliced green onions and sprinkle paprika on top for a pop of color and flavor. Serve it chilled and enjoy your delicious Deviled Egg Pasta Salad!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, feel free to substitute it with any pasta shape you enjoy, such as rotini, fusilli, or even gluten-free pasta. Just make sure to adjust the cooking time based on the type of pasta you choose.
What If I Don’t Have Apple Cider Vinegar?
No worries! You can easily substitute apple cider vinegar with white vinegar or lemon juice in equal amounts. Both will still give your pasta salad a nice tang without altering the overall taste too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving again, as the pasta may absorb some of the dressing and need a little refreshing!
Can I Add More Vegetables?
Definitely! Feel free to get creative and add other veggies like diced bell peppers, peas, or even pickles for some extra crunch. Just be sure to chop them finely so they mix well with the rest of the ingredients.
