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Deviled Egg Pasta Salad Recipe

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4.3 from 6 reviews

This Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that combines tender elbow noodles with classic deviled egg flavors. It’s enhanced with crunchy celery, green onions, and red onions, all tossed in a zesty mayonnaise and Dijon mustard dressing with a hint of sweetness and spice. Perfectly chilled and served cold, this salad makes a refreshing side dish or a light main for picnics, potlucks, or any casual gathering.

Ingredients

Pasta and Vegetables

  • 8 oz elbow noodle pasta
  • ½ cup finely diced celery
  • ½ cup finely sliced green onions
  • ¼ cup finely diced red onion

Eggs

  • 6 boiled eggs

Dressing

  • ¾ cup mayonnaise
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon granulated sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Cook Pasta: Cook the elbow noodle pasta according to package directions. Once cooked, rinse the pasta under cool water to stop the cooking process and drain thoroughly. Set aside to cool completely.
  2. Prepare Eggs: Slice the boiled eggs in half and carefully separate the egg whites from the yolks. Dice the egg whites into small pieces and set aside the cooked yolks for the dressing.
  3. Combine Salad Ingredients: In a large mixing or serving bowl, add the cooled pasta, diced egg whites, diced celery, sliced green onions, and diced red onion. Mix these ingredients gently to combine.
  4. Make Dressing: In a small bowl, mash the reserved egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, granulated sugar, apple cider vinegar, paprika, salt, and pepper to the mashed yolks. Mix thoroughly until the dressing is smooth and well combined. Taste and adjust seasoning or sugar as needed.
  5. Toss Salad: Pour the dressing over the pasta and vegetable mixture. Toss well until all ingredients are evenly coated with the dressing.
  6. Chill: Cover the salad and refrigerate for at least one hour to allow flavors to meld and the salad to chill completely.
  7. Serve: Before serving, give the salad a final stir to redistribute dressing and enjoy cold.

Notes

  • Boil eggs ahead of time to save preparation time.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.
  • Add a sprinkle of fresh chopped herbs like parsley or dill for extra flavor.
  • Adjust sugar according to taste to balance the tanginess of the mustard and vinegar.
  • This salad can be prepared a day in advance and stored covered in the refrigerator.

Find it online: https://cookedbysarah.com/deviled-egg-pasta-salad-recipe/