Description
Deviled Egg Pasta Salad combines the creamy, tangy flavor of deviled eggs with tender pasta for a hearty, crowd-pleasing dish. Perfect for potlucks, picnics, or make-ahead lunches.
Ingredients
- 8 oz pasta (elbow, shells, or rotini)
- 6 hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon paprika
- 1 tablespoon apple cider vinegar or pickle juice
- Salt, to taste
- Black pepper, to taste
- Optional: chopped green onions or celery
Instructions
- Cook the pasta in well-salted boiling water according to package directions. Drain and rinse briefly with cold water. Set aside.
- Chop the hard-boiled eggs and place them in a large mixing bowl.
- Add mayonnaise, mustard, paprika, vinegar or pickle juice, salt, and pepper to the eggs. Stir until creamy and well combined.
- Fold the cooled pasta into the egg mixture, mixing gently to coat.
- If using, stir in chopped green onions or celery.
- Taste and adjust seasoning as needed.
- Cover and chill in the refrigerator for at least 1 hour before serving.
Notes
- Use smoked paprika for a deeper flavor.
- Add chopped pickles or relish for extra tang.
- Replace part of the mayo with Greek yogurt for a lighter version.
- Best served chilled and fresh, but leftovers keep well.
- Stir in a little extra mayo before serving if it thickens in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 210mg
