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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad: Creamy Summer Flavor Sensation

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This Deviled Egg Pasta Salad combines creamy goodness with pasta for a delightful summer dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta (Ditalini, Penne, or Elbow Macaroni) A small pasta shape holds the dressing well.
For the Dressing
  • 1 cup Mayonnaise Substitute with Greek yogurt for a lighter option.
  • 2 tbsp Dijon Mustard Adjust according to taste for perfect tang.
  • 2 tbsp White Vinegar or Lemon Juice Brightens flavors; pickle juice can be an alternative.
  • 2 cloves Garlic (minced or crushed) Minced for a more mellow flavor.
  • 1 tsp Kosher Salt Feel free to adjust to suit your taste.
  • 1 tsp Smoked Paprika Regular paprika can work in a pinch.
  • 1/4 tsp Cayenne Pepper Omit if you prefer a milder salad.
For the Salad Mix
  • 6 large Hardboiled Eggs Well-cooked for easy peeling.
  • 1/2 cup Red Onion Can be substituted with green onions.
  • 1/4 cup Green Onions Optional but enhances presentation.
  • 1 cup Cooked and Crumbled Bacon Optional; replace with crispy chickpeas for a vegetarian option.
For Garnishing
  • 2 tbsp Additional Green Onions To sprinkle on top before serving.
  • 1 tsp Smoked Paprika Adds color and flavor.

Equipment

  • large pot
  • Mixing Bowl
  • fine metal strainer

Method
 

Cooking Instructions
  1. In a large pot, bring salted water to a boil and add your chosen pasta. Cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.
  2. Gently peel the hardboiled eggs. Slice in half and separate yolks from whites. Finely chop egg whites.
  3. Press the yolks through a strainer into a mixing bowl.
  4. Whisk together the yolks with mayonnaise, Dijon mustard, vinegar, minced garlic, salt, smoked paprika, and cayenne until smooth.
  5. Add the cooled pasta to the creamy dressing, stirring gently until all pasta is coated.
  6. Fold in chopped red onion, green onions, and egg whites gently.
  7. Transfer to a serving dish, garnish with additional green onions and smoked paprika. Serve immediately or refrigerate.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 200mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Perfect for summer gatherings, this salad can be prepared ahead of time, enhancing the flavors overnight in the fridge.

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