This creamy Easy Deviled Egg Pasta Salad is a fun twist on classic deviled eggs. With tender pasta, hard-boiled eggs, and a zesty dressing, it’s perfect for picnics or potlucks.
I love how quick this salad comes together! Just boil the pasta, mix in the eggs and the creamy goodness, and you’re ready to impress your friends. Plus, who can resist deviled eggs? 🥚🍝
Key Ingredients & Substitutions
Pasta: I use elbow macaroni for this salad because it’s easy to eat and holds the dressing well. You could swap it for rotini or small shells if that’s what you have on hand or prefer.
Eggs: Hard-boiled eggs give the classic deviled flavor. If you’re short on eggs, you could reduce to 4 eggs and add extra diced veggies for bulk.
Mayonnaise: I love using regular mayonnaise for creaminess, but Greek yogurt is a great lighter option. It will add a tangy flavor, which can be refreshing in this dish.
Mustard: Standard yellow mustard works best for that classic deviled egg taste. If you want a little heat, try Dijon mustard instead!
How Do I Make Sure My Pasta Salad Doesn’t Get Soggy?
The trick to keeping your pasta salad fresh and delicious is cooking the pasta just right and rinsing it. Here’s how:
- Boil the pasta until al dente, which means it still has a slight bite. It prevents mushiness later.
- As soon as it’s done, drain and rinse under cold water. This stops the cooking and cools it quickly.
- Let it cool completely before mixing with the dressing. This keeps it from absorbing too much dressing and getting soggy.
By following these steps, your pasta salad will remain delicious and enjoyable for serving! Enjoy!
Easy Deviled Egg Pasta Salad
Ingredients You’ll Need:
- For the Pasta:
- 8 ounces elbow macaroni or small pasta shapes
- For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- For the Salad Mix:
- 6 large eggs, hard-boiled and chopped
- 1/4 cup finely chopped red onion
- 2 green onions, thinly sliced (plus extra for garnish)
- Paprika, for garnish
How Much Time Will You Need?
You’ll need about 15 minutes for prep time and an additional hour for chilling the salad in the fridge, making a total of about 1 hour and 15 minutes. This time allows the flavors to meld together nicely!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by cooking the pasta. Bring a pot of water to a boil, add a pinch of salt, and then the elbow macaroni. Cook according to the package directions until it’s al dente (not too soft!). Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
2. Making the Dressing:
While the pasta cools, grab a large mixing bowl. In it, whisk together the mayonnaise, yellow mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and creamy. This dressing is what gives the pasta salad that classic deviled egg flavor!
3. Combining the Ingredients:
Once the pasta is cool, add it to the bowl with the dressing. Then, gently fold in the chopped hard-boiled eggs, chopped red onion, and thinly sliced green onions. Mix everything together until all the pasta is well coated with the dressing.
4. Serving the Salad:
Transfer the pasta salad to a pretty serving bowl. For a pop of color and flavor, garnish with additional sliced green onions and a sprinkle of paprika on top.
5. Chilling the Salad:
Cover the salad with plastic wrap or a lid and let it chill in the fridge for at least 1 hour. This allows all the flavors to meld together beautifully. When you’re ready to serve, enjoy this delicious dish chilled!
Bon Appétit! Enjoy your Easy Deviled Egg Pasta Salad at your next gathering or as a tasty meal anytime!
FAQ for Easy Deviled Egg Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, you can use any small pasta shape like rotini, shells, or penne. Just make sure to cook it until al dente to prevent sogginess.
Can I Make This Salad Vegan?
Yes! You can substitute the eggs with diced tofu or chickpeas for protein. Use a vegan mayonnaise alternative for the dressing, and you’ll have a delicious vegan version of this salad!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To maintain the best texture, give it a good stir before serving again; you might want to add a little extra mayo to refresh it!
Can I Add Other Ingredients?
Definitely! Feel free to customize this salad by adding ingredients like diced celery, bell peppers, or even pickles for extra crunch and flavor. Just keep in mind that it might change the overall taste a bit!
