Deviled Egg Pasta Salad is the perfect combination of two beloved dishes: deviled eggs and pasta salad. This delightful fusion brings together the creamy, tangy flavors of deviled eggs with the satisfying texture of pasta, creating a side dish that’s perfect for picnics, barbecues, or any gathering. Plus, it’s packed with protein, making it both tasty and filling.
Nutritional Information per Serving:
- Calories: 320
- Total Fat: 21g
- Saturated Fat: 4g
- Cholesterol: 170mg
- Sodium: 520mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 11g
Ingredients:
- 8 oz elbow macaroni or your preferred small pasta: This serves as the base of the salad, providing a satisfying and hearty component.
- 6 large hard-boiled eggs, peeled and chopped: The key ingredient that gives the salad its deviled egg flavor.
- 1/2 cup mayonnaise: Provides the creamy texture and rich flavor that binds the salad together.
- 1 tablespoon Dijon mustard: Adds a tangy sharpness that complements the richness of the eggs and mayonnaise.
- 1 tablespoon yellow mustard: For a classic, slightly milder mustard flavor.
- 2 tablespoons dill pickle relish: Introduces a bit of sweetness and crunch, balancing out the creaminess of the salad.
- 1/2 teaspoon paprika: Adds a subtle smoky flavor and a touch of color.
- Salt and black pepper to taste: Essential for seasoning and bringing out the flavors of the other ingredients.
- 1/4 cup finely chopped celery: Adds a crisp texture and fresh flavor, which contrasts nicely with the creamy components.
- 2 tablespoons finely chopped red onion: Provides a mild onion flavor with a bit of crunch.
- 1 tablespoon apple cider vinegar: Introduces acidity, brightening the overall flavor profile of the salad.
- 1 tablespoon fresh dill, chopped (optional): Adds a fresh, herby note that pairs well with the mustard and egg flavors.
Instructions:
- Cook the Pasta: Start by cooking the pasta according to the package instructions. Be sure to cook it until it’s al dente, as it will continue to absorb moisture from the dressing once mixed. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside.
- Prepare the Eggs: While the pasta is cooking, prepare your hard-boiled eggs. Once they’re cooked, peel and chop them into bite-sized pieces. Place the chopped eggs in a large mixing bowl.
- Mix the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, dill pickle relish, paprika, apple cider vinegar, salt, and pepper. This mixture is the flavor backbone of your salad, combining creamy, tangy, and slightly sweet elements.
- Combine Ingredients: In the large mixing bowl with the chopped eggs, add the cooled pasta, chopped celery, and red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.
- Adjust Seasoning: Taste the salad and adjust the seasoning as needed. If you prefer a stronger tang, you can add a bit more mustard or vinegar. For more richness, increase the mayonnaise slightly.
- Chill the Salad: Transfer the salad to the refrigerator and let it chill for at least an hour before serving. This allows the flavors to meld together and the pasta to fully absorb the dressing.
- Garnish and Serve: Before serving, garnish with a sprinkle of paprika and some fresh dill if desired. The dill not only adds color but also enhances the flavor profile of the dish.
Tips for Success:
- Eggs: Ensure your eggs are perfectly hard-boiled by placing them in a pot of cold water, bringing them to a boil, then removing them from heat and letting them sit, covered, for 10-12 minutes. Afterward, transfer them to an ice bath to cool before peeling.
- Pasta: Rinsing the pasta under cold water after cooking is crucial. It stops the cooking process and prevents the pasta from becoming mushy. It also helps keep the pasta salad at the right texture.
- Customization: This recipe is highly adaptable. You can add ingredients like chopped bacon, shredded cheese, or even avocado for extra flavor and texture.
Variations:
- Healthier Option: Substitute Greek yogurt for some or all of the mayonnaise to reduce calories and fat while adding a tangy flavor and extra protein.
- Spicy Version: Add a dash of hot sauce or cayenne pepper to the dressing for a bit of heat.
- Pickle Lovers: Increase the amount of dill pickle relish or add chopped pickles for a more pronounced pickle flavor.
Storage:
Store the Deviled Egg Pasta Salad in an airtight container in the refrigerator. It should last up to three days, though it’s best enjoyed fresh.
Deviled Egg Pasta Salad is a delightful twist on a classic pasta salad, combining the rich flavors of deviled eggs with the heartiness of pasta. It’s creamy, tangy, and full of flavor, making it a hit at any gathering. Whether you’re serving it as a side dish or enjoying it as a main course, this salad is sure to satisfy your taste buds and leave you wanting more.
