Deviled Egg Pasta Salad
A delightful twist on the classic deviled egg, this pasta salad combines tender pasta, hard-boiled eggs, and a creamy dressing for a comforting picnic dish.
Ingredients
Pasta Ingredients
- 1 lb Pasta (rotini, elbow macaroni, etc.) Cooked al dente for a perfect bite.
- 6 Large Eggs Hard-boiled and peeled.
Dressing Ingredients
- 1 cup Mayonnaise Key for creamy texture.
- 2 tbsp Yellow Mustard Adds tangy brightness.
- 1 tbsp Sweet Pickle Relish Adds sweetness and crunch.
- 1 tsp Paprika For smoky flavor and color.
- 0.5 tsp Salt Adjust to taste.
- 0.25 tsp Black Pepper Adjust to taste.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and rinse under cold water.
- In a separate saucepan, place the eggs, cover with cold water, and bring to a boil. Cover and remove from heat, letting them sit for 12-15 minutes, then cool in an ice bath.
- Peel the cooled eggs and chop them into bite-sized pieces. Set aside.
Mixing
- In a large mixing bowl, combine mayonnaise, yellow mustard, sweet pickle relish, paprika, salt, and pepper. Mix until creamy.
- Add the cooked pasta and chopped eggs, then gently fold to coat everything with the dressing.
- Taste and adjust seasoning as needed. If desired, add more mayonnaise for creaminess.
- Cover and refrigerate for at least 30 minutes.
- Serve chilled, garnished with additional paprika or fresh herbs if desired.
Notes
Ensure pasta is cooked al dente and fresh eggs are used for easier peeling. Chilling helps flavors meld and improves the taste.