Description
Deviled Egg Pasta Salad combines the creamy, tangy flavors of deviled eggs with tender pasta for a hearty and delicious side dish. Perfect for picnics, barbecues, or potlucks, this easy-to-make salad is a crowd-pleaser that’s both flavorful and satisfying.
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- ¾ cup mayonnaise
- 1½ tablespoons Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic, finely minced or crushed to a paste
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onions, chopped
- ¼ cup crispy fried onions
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente, following package instructions.
- Drain and rinse under cold water until cool.
-
Prepare the Eggs:
- Peel the hardboiled eggs.
- Separate the yolks from the whites.
- Chop the egg whites and set aside.
-
Make the Dressing:
- In a large mixing bowl, mash the egg yolks with a fork or press them through a fine mesh strainer.
- Add mayonnaise, Dijon mustard, white vinegar (or lemon juice), minced garlic, kosher salt, smoked paprika, and cayenne pepper.
- Whisk until smooth and well combined.
-
Combine Ingredients:
- Add the cooled pasta to the dressing and stir gently to coat.
- Fold in the chopped egg whites, red onion, green onions, and crispy fried onions. Mix well.
-
Chill and Serve:
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, stir gently and adjust seasoning if needed.
Notes
- For extra flavor, add fresh herbs like dill, parsley, or chives.
- To lighten it up, substitute Greek yogurt for some or all of the mayonnaise.
- For a spicier version, increase the cayenne pepper or add hot sauce.
- Best served cold; avoid reheating.
