A Taste of Comfort and Creativity
When I think of deviled eggs Pasta Salad, I’m immediately transported to family gatherings, where they were always the first to disappear from the table. The creamy, tangy filling of deviled eggs combined with the texture of perfectly cooked pasta creates a dish that’s both familiar and innovative. This deviled egg pasta salad is my take on combining two beloved recipes into one delicious dish. The idea sparked one summer afternoon when I was craving both deviled eggs and something a bit more substantial. The result? A salad that’s perfect for picnics, barbecues, or a satisfying lunch.
Table of Contents
Ingredients
Serving for 2 Persons
- Pasta: 1 cup of elbow macaroni or any short pasta you prefer.
- Eggs: 3 large eggs, hard-boiled.
- Mayonnaise: ¼ cup for creaminess.
- Dijon Mustard: 1 tablespoon for a tangy kick.
- Pickle Relish: 1 tablespoon to add a bit of sweetness.
- Paprika: ½ teaspoon for garnish and subtle flavor.
- Salt & Pepper: To taste.
- Chives: 1 tablespoon, chopped finely for a fresh, oniony bite.
- Celery: 1 stalk, diced for crunch.
- Red Onion: ¼ small onion, finely chopped.
- Vinegar: 1 teaspoon for that acidic balance.
Step-by-Step Process
1. Boil the Pasta:
Start by boiling the pasta in a pot of salted water according to the package instructions. I usually go for elbow macaroni because it holds the creamy dressing well, but you can choose any short pasta you like. Once the pasta is al dente, drain and rinse it under cold water to stop the cooking process.
2. Prepare the Eggs:
While the pasta is boiling, place your eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, remove from heat and let them sit for 10-12 minutes. This method ensures perfectly cooked yolks every time. After the eggs are done, cool them in an ice bath before peeling.
3. Chop and Mix:
Once the eggs are peeled, chop them into small pieces. In a large mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, pickle relish, salt, pepper, celery, and red onion. Mix until well combined. This is the core flavor base, reminiscent of classic deviled eggs.
4. Combine Pasta and Egg Mixture:
Add the cooled pasta to the egg mixture, stirring gently to ensure the pasta is evenly coated with the creamy dressing. The balance between the pasta and the deviled egg mixture is key to a harmonious dish.
5. Garnish and Serve:
Transfer the pasta salad to a serving bowl. Sprinkle paprika and chopped chives on top for that final touch. The paprika not only adds a pop of color but also ties back to the traditional deviled egg flavor.
Deviled Egg Pasta Salad Preparation Time
| Task | Time Required |
|---|---|
| Boiling Pasta | 8-10 minutes |
| Boiling & Cooling Eggs | 10-12 minutes |
| Chopping & Mixing | 10 minutes |
| Assembly & Garnishing | 5 minutes |
| Total Time | 25-30 minutes |
Alternative Cooking Methods
While this recipe doesn’t directly involve baking or frying, there are alternative ways to prepare some of the components if you’re feeling adventurous.
Air Fryer:
You can experiment with air-frying the hard-boiled eggs before chopping them. Set the air fryer to 270°F (130°C) and cook the peeled eggs for about 2-3 minutes to give them a slightly crispy texture on the outside. This can add an interesting twist to your salad.
Oven Baking:
For a warm version of this salad, you can mix everything together (excluding the chives and paprika) and bake it in an oven-safe dish at 350°F (175°C) for about 10-15 minutes, or until warmed through. Garnish after baking.
Alternative Recipes
If you’re interested in trying something similar but with a twist, here are a few alternatives:
Tuna Pasta Salad:
Replace the eggs with canned tuna for a protein-packed alternative.
Chicken Deviled Egg Salad:
Swap out the pasta for shredded chicken to make a keto-friendly version.
Vegetarian Version:
Add diced avocado instead of eggs for a creamy, egg-free option.
Storage Instructions
Refrigerating:
Store the deviled egg pasta salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Before serving, give it a good stir, and if it seems a bit dry, add a tablespoon of mayonnaise to refresh the creaminess.
Freezing:
Although pasta salads generally don’t freeze well due to the mayonnaise, you can freeze the cooked pasta and egg mixture separately. When you’re ready to eat, thaw the components in the fridge overnight, then mix them with fresh mayonnaise and other dressing ingredients.
Reheating:
This salad is best served cold, but if you’ve opted for the baked version, you can reheat it in the oven at 350°F (175°C) for 10 minutes or until warmed through.
Side Dishes & Drink Pairing
Side Dishes:
This pasta salad pairs wonderfully with grilled meats like chicken, steak, or fish. For a vegetarian option, serve it alongside grilled vegetables or a fresh green salad.
Drink Pairing:
A crisp, cold glass of white wine like Sauvignon Blanc complements the creamy richness of the salad. For non-alcoholic options, try iced tea with lemon or a refreshing cucumber mint lemonade.
Variations
- Spicy Kick: Add a teaspoon of sriracha or hot sauce to the dressing for a spicy version.
- Greek Yogurt Substitute: Swap out half of the mayonnaise for Greek yogurt to lighten up the dish while keeping it creamy.
- Herbed Delight: Mix in fresh herbs like dill or parsley to enhance the flavor profile.
Mistakes to Avoid
Overcooking the Pasta:
One of the most common mistakes is overcooking the pasta. This can lead to a mushy salad that doesn’t hold up well with the creamy dressing. Always aim for al dente.
Not Cooling the Pasta Properly:
If you mix the pasta while it’s still warm, it can absorb too much of the dressing, leading to a dry salad. Make sure to rinse and cool the pasta before combining it with the other ingredients.
Using Low-Quality Mayonnaise:
Since mayonnaise is a key component in this dish, using a low-quality version can really affect the flavor. Opt for a good brand, or make your own if you’re up for it.
This recipe is one of my personal creations, inspired by my love for both deviled eggs and pasta salads. I receive no compensation for sharing this recipe and all opinions are my own.
FAQs
Can I use Miracle Whip instead of mayonnaise?
Yes, but keep in mind that Miracle Whip is sweeter and tangier, which will alter the taste of the salad.
Can I make this salad ahead of time?
Absolutely! In fact, it tastes even better after a few hours as the flavors have time to meld together.
Is this salad gluten-free?
It can be! Just use gluten-free pasta to accommodate dietary restrictions.
What other vegetables can I add?
Feel free to add bell peppers, cucumber, or cherry tomatoes for extra crunch and color.
Nutrition Chart (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12g |
| Carbohydrates | 28g |
| Total Fat | 22g |
| Saturated Fat | 4g |
| Cholesterol | 190mg |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 450mg |
| Calcium | 40mg |
| Iron | 1.5mg |
For more detailed nutritional information and tips, visit the full!
Tips
- Always taste the salad before serving and adjust the seasoning as needed.
- For a healthier version, substitute half of the mayonnaise with Greek yogurt.
- If serving at a picnic, keep the salad cool by placing the serving bowl on a tray of ice.
This deviled egg pasta salad is more than just a side dish; it’s a conversation starter, a nostalgic bite, and a satisfying meal all in one. Whether you’re hosting a summer barbecue or just looking for a quick lunch, this salad is sure to impress.
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Recipe Card
Perfect Deviled Egg Pasta Salad
Description
Deviled egg pasta salad – a perfect blend of creamy, tangy flavors with a twist! A must-try summer dish.
Ingredient
Instructions
-
Boil the Pasta:
Start by boiling the pasta in a pot of salted water according to the package instructions. I usually go for elbow macaroni because it holds the creamy dressing well, but you can choose any short pasta you like. Once the pasta is al dente, drain and rinse it under cold water to stop the cooking process.
-
Prepare the Eggs:
While the pasta is boiling, place your eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, remove from heat and let them sit for 10-12 minutes. This method ensures perfectly cooked yolks every time. After the eggs are done, cool them in an ice bath before peeling.
-
Chop and Mix:
Once the eggs are peeled, chop them into small pieces. In a large mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, pickle relish, salt, pepper, celery, and red onion. Mix until well combined. This is the core flavor base, reminiscent of classic deviled eggs.
-
Combine Pasta and Egg Mixture:
Add the cooled pasta to the egg mixture, stirring gently to ensure the pasta is evenly coated with the creamy dressing. The balance between the pasta and the deviled egg mixture is key to a harmonious dish.
-
Garnish and Serve:
Transfer the pasta salad to a serving bowl. Sprinkle paprika and chopped chives on top for that final touch. The paprika not only adds a pop of color but also ties back to the traditional deviled egg flavor.
Servings 2
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Trans Fat 4g
- Cholesterol 190mg64%
- Sodium 450mg19%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 12g24%
- Calcium 40 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips
- Always taste the salad before serving and adjust the seasoning as needed.
- For a healthier version, substitute half of the mayonnaise with Greek yogurt.
- If serving at a picnic, keep the salad cool by placing the serving bowl on a tray of ice
Hi, I'm Sagar Rakshit, a food blogger based in India. I'm happily married and have the joy of sharing my life with my amazing family. My passion lies in exploring different cuisines, creating delicious recipes, and sharing my culinary adventures with you all.
