Deviled Egg Pasta Salad
Egg salad who? This Deviled Egg Pasta Salad is a creamy, tangy, and unexpected twist on a classic side dish, bursting with flavor in every bite!
Imagine: tender pasta tossed in a luscious dressing made with mashed egg yolks, tangy mustard, and a hint of pickle juice. Everything you love providing a playful nod to the traditional deviled egg. Every mouthful is a fun and flavorful combination of textures and tastes, perfect for a potluck, picnic, or a side to grilled meats.
We adapted this recipe from Mary Younkin (@barefeetkitchen) and it has been our go-to ever since! Here’s why you’ll love it:
- Unique & Crowd-Pleasing: Ditch the ordinary pasta salad and impress your guests with this unexpected and delicious twist.
- Creamy & Tangy: The flavorful dressing is perfectly balanced between creamy and tangy, making it addictive in every bite.
- Easy to Make & Customizable: Whip up this salad in no time, and get creative with your add-ins! Chopped ham, cheese, or your favorite veggies are all welcome.
**Ready to ditch the boring pasta salad and experience the magic of Deviled Egg Pasta Salad? Continue reading for the recipe below and get ready to transform your next meal with this innovative side dish!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
Ingredients
- 6 hard boiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- 3/4 cup 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 salt, adjust to taste
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 Tbsp sweet onion, finely minced and sauteed
- 2 Tbsp green onions
- 1/4 cup cooked and crumbled bacon (optional)
Instructions
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Cook the Pasta: Cook pasta according to package directions, adding a generous tablespoon of kosher salt to the boiling water. Drain in a colander and rinse with cold water until cooled.
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Prepare the Eggs: While the pasta cooks, peel the hard-boiled eggs and separate the yolks from the whites.
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Prepare the Ingredients: Chop the egg whites and set aside. Crush the egg yolks into a fine powder or press them through a fine-mesh strainer into a large mixing bowl.
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Make the Dressing: Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk until well combined.
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Assemble the Salad: Add the cooled pasta to the dressing and stir to coat. Add the chopped egg whites, sauteed onion, and green onions. Stir to combine.
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Garnish and Serve: Garnish with additional green onions and paprika, if desired. Serve immediately, or cover and refrigerate until ready to serve. Enjoy!
Notes
- We’ve found that deviled eggs is something you need to taste as you go! Adjust the measurements of mayonnaise, vinegar and salt as you mix it. Some people like it more creamy (add more mayonnaise) and some like it a little more tangy (add more vinegar). The bacon at the end just puts it over the top with deliciousness!
- We always boil extra eggs for just in case also – – you may need to add in more egg or use a little less noodles if you wanted the “deviled egg” to really grab your attention!
- Also go check out Mary’s other amazing recipes on her website: http://www.barefeetinthekitchen.com
Keywords: Side Dish, Salad, Egg Salad, Deviled Eggs, Pasta
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