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Deviled Egg Pasta Salad Recipe

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4.3 from 6 reviews

Deviled Egg Pasta Salad is a creamy and tangy twist on classic pasta salad, combining al dente elbow macaroni with a zesty deviled egg-inspired dressing. This refreshing dish features chopped hard-boiled eggs, sweet pickle relish, Dijon mustard, and a medley of fresh vegetables, perfect for picnics, potlucks, or as a tasty side.

Ingredients

Pasta

  • 2 cups elbow macaroni (uncooked)

Eggs

  • 6 large hard-boiled eggs (peeled)

Dressing

  • 1 cup mayonnaise
  • ¼ cup sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 3 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Vegetables & Garnish

  • 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

  1. Cook Pasta: Boil the elbow macaroni for 1-2 minutes less than the package's recommended cooking time to achieve a firm, al dente texture. Drain the macaroni, rinse it under cold water to stop the cooking process, and set aside to cool completely.
  2. Prepare Hard-Boiled Eggs: Place the eggs in a pot filled with cold water. Heat on high until the water reaches a boil. Once boiling, start a timer for 7 minutes. After boiling, turn off the heat, cover the pot, and allow the eggs to sit for 10 minutes. Transfer the eggs to cold water to cool, then peel them carefully.
  3. Separate and Chop Eggs: Separate the yolks from the whites. Chop the egg whites into small pieces and set them aside for later use.
  4. Make the Dressing: In a bowl, mash the yolks until smooth. Add mayonnaise, sweet pickle relish, Dijon mustard, sugar, apple cider vinegar, salt, and ground black pepper. Stir well to combine into a creamy deviled egg dressing.
  5. Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, chopped egg whites, finely diced celery, red onion, and red bell pepper. Pour the prepared dressing over the salad and gently toss until everything is evenly coated.
  6. Chill and Garnish: Refrigerate the pasta salad for at least 15 minutes before serving to let flavors meld. Just before serving, sprinkle with smoked paprika and chopped fresh chives for added flavor and color.

Notes

  • For extra flavor, try adding a little celery seed to the dressing.
  • You can substitute apple cider vinegar with lemon juice or white vinegar.
  • Make sure to cool the pasta completely to prevent the mayonnaise from breaking or melting.
  • This salad can be made a day ahead to allow flavors to develop even more.
  • Use fresh eggs for the best taste and texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://dishcooks.com/deviled-egg-pasta-salad-recipe/