Deviled Egg Pasta Salad
Deviled eggs are a favorite comfort food for many, and when combined with pasta salad, they become the ultimate party dish or family meal. This deviled egg pasta salad brings the best of both worlds, mixing creamy eggs with tender pasta and a zesty dressing that everyone will love.
Equipment
- Large pot
- Strainer or Colander
- Medium bowl
- Large mixing bowl
- Egg timer or timer
- Sharp Knife
- Measuring Spoons and Cups
Ingredients
For the Pasta Salad:
- 2 cups elbow macaroni or any small pasta
- 6 large eggs
- 1 cup celery finely chopped
- 1/2 cup red onion finely chopped
- 1/2 cup sweet pickles or relish chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
Step 1: Boil the Pasta and Eggs
- Fill a large pot with water and bring it to a boil over medium-high heat.
- Add the elbow macaroni to the boiling water and cook according to the package instructions, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
- While the pasta cooks, place the eggs in a separate pot and cover them with water.
- Bring the eggs to a boil over high heat, then reduce the heat to medium and let them cook for 10-12 minutes.
- Once both the pasta and eggs are cooked, drain the pasta in a strainer and rinse with cold water to stop the cooking process. Set aside.
- Remove the eggs from the pot, place them in a bowl of ice water (or run under cold water), and let them cool for about 5 minutes.
- Pro tip: To avoid overcooking the eggs, use a timer! The 10-12 minutes should give you perfectly hard-boiled eggs with a creamy yolk center.
Step 2: Prep the Ingredients
- While the eggs and pasta cool, finely chop the celery, red onion, and pickles (or relish) into small pieces. Set aside.
- Peel the hard-boiled eggs and cut them into quarters. Then, chop them into small chunks — just big enough to get a nice bite but small enough to mix into the pasta easily.
- Pro tip: I like to use a serrated knife to chop eggs because it helps prevent crushing the yolks, keeping the pieces nice and neat!
Step 3: Make the Dressing
- In a medium bowl, combine the mayonnaise, Dijon mustard, white vinegar, paprika, garlic powder, and a pinch of salt and pepper.
- Whisk everything together until smooth. Taste the dressing and adjust seasoning if needed — add more mustard for tang or more paprika for flavor.
- Personal tip: Don’t be afraid to taste the dressing as you go. The balance of flavors is key to making this pasta salad truly delicious!
Step 4: Assemble the Pasta Salad
- In a large mixing bowl, combine the cooled pasta, chopped eggs, celery, onion, and pickles.
- Pour the dressing over the pasta mixture and gently stir everything together until it’s well-coated. Make sure the pasta and eggs are evenly mixed with the creamy dressing.
- Pro tip: Be gentle when stirring! You don’t want to mash the eggs too much—just toss everything carefully to keep the texture nice.
Step 5: Chill and Serve
- Once everything is mixed, cover the bowl and refrigerate the pasta salad for at least 30 minutes. This helps the flavors meld together and makes it extra refreshing.
- Serve chilled and enjoy! It’s the perfect dish for a summer barbecue or any time you want a creamy, flavorful salad.
Notes
Nutritional Value (Per Serving)
- Calories: 300-350 kcal
- Protein: 8-10g
- Carbs: 30-35g
- Fat: 18-20g
- Fiber: 2-3g
- Sugar: 4-5g
- Sodium: 300-400 mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.