This Easy Deviled Egg Pasta Salad is a fun twist on a classic dish! It combines creamy egg salad with pasta, making it a tasty and filling meal.
Everyone loves the mix of soft eggs with a bit of crunch from veggies. It’s perfect for picnics or quick lunches. I love making a big bowl to have leftovers for days! 🥚🍝
Ingredients & Substitutions
Pasta: I prefer small pasta like ditalini or elbow macaroni for the best bite. However, you can swap it for any shape you like, such as shell or rotini. Just keep in mind that some pasta may take a little longer to cook.
Eggs: Fresh eggs are essential here for creaminess. If you’re short on time, store-bought hard-boiled eggs are a great convenient option. Just make sure they’re fresh for the best flavor!
Mayonnaise: Classic mayo gives the pasta salad its creamy texture, but if you’re looking for a lighter option, you can substitute Greek yogurt. It adds creaminess with a tangy twist!
Mustard: Yellow mustard is my go-to because of its mild flavor. If you like a tangier taste, feel free to try Dijon mustard instead. It gives a nice flavor boost!
Vinegar: Apple cider vinegar adds a gentle acidity. Substituting with white vinegar or even lemon juice works well if you’re out. Just adjust the amount to taste!
How Do I Make Perfect Hard-Boiled Eggs?
Getting your hard-boiled eggs just right is key for this salad! Follow these simple steps for the best results:
- Place eggs in a single layer in a pot and cover with water by about an inch.
- Bring to a boil over medium-high heat, then cover and turn off the heat. Let them sit for 10-12 minutes.
- Transfer eggs to ice water immediately to cool for about 5 minutes. This makes peeling much easier!
With these tips, you won’t have to deal with that pesky green ring around your yolks! Perfectly cooked eggs make all the difference in your deviled egg pasta salad.
Easy Deviled Egg Pasta Salad
Ingredients You’ll Need:
- 8 ounces small pasta (such as ditalini or elbow macaroni)
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar or white vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika, plus extra for garnish
- 1/4 cup finely chopped red onion
- 2 green onions, thinly sliced
- Optional: pinch of cayenne pepper for a little heat
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 1 hour to chill in the refrigerator. You’ll be mixing, boiling, and chilling – perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions until it’s al dente. When it’s done, drain the pasta and rinse it under cold water to stop the cooking process. This will keep it from getting mushy. Set the pasta aside to drain completely.
2. Boil the Eggs:
Place the eggs in a single layer in a saucepan and cover them with water, about an inch above the eggs. Bring the pot to a boil over medium-high heat. Once it starts boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10-12 minutes.
3. Cool the Eggs:
After the time is up, drain the hot water from the eggs and immediately transfer them to a bowl filled with ice water. This cooling step takes about 5 minutes and makes peeling the eggs much easier!
4. Prepare the Salad Base:
Once the eggs are cooled, peel them and chop them roughly. In a large mixing bowl, combine the mayonnaise, yellow mustard, vinegar, salt, pepper, and paprika. Mix everything together until it’s nice and smooth.
5. Mix Everything Together:
Add the cooled pasta, chopped eggs, red onion, and half of the sliced green onions to the bowl with the dressing mixture. Gently stir until everything is well combined, being careful not to mash the eggs too much!
6. Taste and Adjust:
Taste your pasta salad and adjust the seasoning if needed. Feel free to add more salt, pepper, or paprika according to your taste.
7. Garnish and Chill:
Transfer the pasta salad to a serving bowl. Sprinkle the remaining green onions and a little extra paprika on top for a pretty garnish. Finally, chill the salad in the refrigerator for at least 1 hour to let all those delicious flavors meld together.
Enjoy this creamy, flavorful pasta salad that tastes just like your favorite deviled eggs in a fun, pasta form!
FAQ for Easy Deviled Egg Pasta Salad
Can I Use Different Pasta Shapes?
Absolutely! While ditalini or elbow macaroni work great, you can use any small pasta shape you prefer. Just be mindful of the cooking time, as different shapes may require slightly different cooking durations.
Can I Make This Recipe Ahead of Time?
Yes! This pasta salad is perfect for making ahead. You can prepare it a day in advance, and it actually tastes better after chilling in the fridge to allow the flavors to meld. Just give it a quick stir before serving!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If needed, add a touch more mayo before serving to revive the creaminess as it may thicken in the fridge.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, Greek yogurt is a great substitute for mayonnaise. It adds a tangy flavor while keeping the creaminess. You could also try using a vegan mayo if you’re looking for a plant-based alternative!
