Deviled Egg Pasta Salad is a delightful fusion of two beloved dishes – deviled eggs and pasta salad. With creamy textures, tangy flavors, and a hint of sweetness, this recipe is sure to become a favorite at picnics, potlucks, and family gatherings. Combining the familiar ingredients of deviled eggs with the comfort of pasta, this salad offers a unique and satisfying culinary experience. Let’s dive into the details of how to make this delicious Deviled Egg Pasta Salad!
Frequently Asked Questions (FAQs):
Q: Can I make this pasta salad ahead of time? A: Yes, you can prepare this pasta salad ahead of time and store it in the refrigerator until ready to serve. Just be sure to give it a good stir before serving, as the dressing may settle at the bottom.
Q: Can I use different pasta shapes for this salad? A: Absolutely! While elbow macaroni is traditional for pasta salad, you can use any small pasta shape you prefer, such as penne, rotini, or bowties.
Q: Can I omit the sweet pickle relish? A: Yes, if you prefer a less sweet salad, you can omit the sweet pickle relish. Alternatively, you can add diced dill pickles for a tangier flavor.
Ingredients:
- 8 ounces elbow macaroni or your favorite small pasta shape
- 6 hard-boiled eggs, peeled and chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon mustard (Dijon or yellow, depending on your taste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika, plus extra for garnish
- 1/4 teaspoon each of salt and black pepper
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup sweet pickle relish (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer the pasta to a large mixing bowl.
2. Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth and well combined.
3. Combine Ingredients:
- Add the chopped hard-boiled eggs, celery, green onions, and sweet pickle relish (if using) to the bowl with the cooked pasta.
4. Mix the Salad:
- Pour the prepared dressing over the pasta mixture and gently toss until everything is evenly coated.
5. Chill and Serve:
- Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, garnish with additional paprika and fresh parsley, if desired.
Cook Notes:
- For extra flavor, you can add diced bell peppers, cherry tomatoes, or shredded carrots to the salad.
- Adjust the amount of mustard and vinegar to suit your taste preferences. You can also use white wine vinegar or lemon juice instead of apple cider vinegar.
Variations:
- Bacon Lover’s Delight: Add cooked and crumbled bacon to the salad for a smoky and savory twist.
- Avocado Bliss: For a creamy texture, add diced avocado to the salad and toss gently to combine.
Keto and Low-Carb Version:
For a keto-friendly or low-carb version of this pasta salad, you can make the following substitutions:
- Replace the elbow macaroni with cooked and chilled cauliflower florets for a low-carb option.
- Use full-fat Greek yogurt instead of sour cream, and avocado oil-based mayonnaise for a keto-friendly dressing.
Deviled Egg Pasta Salad offers a delightful blend of flavors and textures that is sure to please everyone at your table. Whether enjoyed as a side dish or a light meal on its own, this salad is a crowd-pleaser that can be customized to suit your taste preferences. With its creamy dressing, tender pasta, and hard-boiled eggs, this recipe is a delicious twist on a classic favorite. So gather your ingredients and whip up a batch of this irresistible Deviled Egg Pasta Salad today!
