This creamy Deviled Egg Pasta Salad is a fun twist on two favorites! It’s made with pasta, hard-boiled eggs, and a simple dressing that packs a lot of flavor.
It’s colorful, tasty, and perfect for picnics or potlucks—everyone loves it! I always make extra because it disappears fast; who can resist a bowl of eggy pasta goodness?
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape is perfect for holding the creamy dressing. If you prefer, try using other small pasta shapes like shells or rotini for a fun twist.
Hard-Boiled Eggs: Fresh eggs are key here. You can use boiled egg substitutes or even chickpeas for a vegan take! I love using really fresh eggs for the best flavor.
Mayonnaise: While mayo gives creaminess, Greek yogurt is a great substitute if you’re looking for a healthier option. It adds a tangy flavor too!
Dijon Mustard: This adds a nice kick. If you don’t have Dijon, yellow mustard will do, though it’s milder. For a unique twist, try spicy brown mustard.
Red Onion: These add crunch and a sharp taste. If you want a milder flavor, consider substituting with green onions or sweet onions.
How Do I Make Sure the Pasta Doesn’t Get Soggy?
To keep your pasta salad texture just right, focus on two main things: cooking and cooling the pasta correctly. Here’s how to do it:
- First, cook the elbow macaroni according to package instructions, but aim for al dente. This means it should have a slight bite.
- Once cooked, immediately drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta quickly.
- Let it drain well to avoid excess moisture in your salad. Making sure it’s well-cooled helps prevent that soggy texture later on!
How to Make Deviled Egg Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz elbow macaroni
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 cup red onion, finely chopped
- 2 green onions, sliced
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional: 1/4 cup sweet pickle relish
How Much Time Will You Need?
This Deviled Egg Pasta Salad takes about 15 minutes to prepare and an additional 30 minutes to chill in the refrigerator. In total, you should set aside around 45 minutes to create this delicious dish!
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. Cook according to the package instructions until it’s al dente (cooked but still firm). After cooking, drain the pasta and rinse it under cold water to cool it down. This helps prevent it from getting mushy.
2. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper. Stir everything together until it forms a smooth dressing. This will give your salad a nice creamy flavor!
3. Combine Ingredients:
Now, it’s time to add the fun stuff! Add the chopped hard-boiled eggs, cooled pasta, red onion, and half of the sliced green onions to the bowl with the dressing. If you decided to use sweet pickle relish, go ahead and add that as well. It gives a nice sweetness!
4. Mix It Together:
Gently fold the mixture together using a spatula or spoon, making sure all the ingredients are nicely coated with the dressing. Be careful not to break up the eggs too much; you want to keep some nice chunks!
5. Taste and Adjust:
Take a quick taste of your salad. If you think it needs a little more seasoning, feel free to add more salt, pepper, or even mustard to suit your preference. It’s all about making it perfect for your taste!
6. Chill the Salad:
Once you’re happy with the flavor, cover the bowl with plastic wrap or a lid and put it in the refrigerator. Let it chill for at least 30 minutes; this helps all the flavors meld together beautifully.
7. Serve and Enjoy:
When you’re ready to serve, take the salad out of the fridge. Garnish with the remaining sliced green onions and a sprinkle of paprika for a pop of color. Serve it chilled and enjoy your delicious Deviled Egg Pasta Salad!
Can I Substitute Different Pasta Shapes?
Absolutely! While elbow macaroni is traditional, feel free to use any pasta shape you like, such as rotini, shells, or even bowtie pasta. Just make sure to cook it according to the package instructions for the best texture.
How Should I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. To keep it fresh, make sure it’s well-sealed. If it seems dry after a day or two, you can stir in a little extra mayonnaise or a splash of vinegar before serving again.
Can I Make This Salad Vegan?
Yes, you can! Substitute the mayonnaise with a vegan mayo and replace the hard-boiled eggs with chopped avocados or tofu for a similar texture. This will work well while keeping it deliciously creamy!
How Can I Add More Flavor to This Salad?
For more zest, try incorporating chopped herbs like dill, parsley, or chives. You could also add in some diced celery for extra crunch or a dash of hot sauce if you’re looking for a bit of heat!
