This Easy Deviled Egg Pasta Salad is a fun twist on classic deviled eggs. It’s creamy, with tender pasta, and packed with flavors that everyone loves!
I often whip this up for picnics—it’s a crowd-pleaser! Plus, if you’re like me, you know there’s no such thing as too many deviled eggs. Bring on the seconds! 😄
Key Ingredients & Substitutions
Pasta: I recommend using small pasta, like ditalini or elbow macaroni, for that perfect pasta-to-egg ratio. If you want a gluten-free option, try using chickpea pasta or quinoa pasta.
Mayonnaise: This adds creaminess to the salad. If you’re looking for a lighter version, you can swap it for Greek yogurt or a vegan mayo if you’re dairy-free.
Mustard: Yellow mustard gives that classic deviled egg flavor. If you like a bit of kick, consider using Dijon mustard for a more robust taste.
Hard-boiled Eggs: These are key for the “deviled” flavor. If you want a shortcut, try using pre-packaged hard-boiled eggs available in many grocery stores.
How Do You Ensure Perfectly Hard-Boiled Eggs?
Getting the right hard-boiled eggs can make a big difference in your salad. Follow these tips:
- Place eggs in a single layer in a pot and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot and turn off the heat. Let the eggs sit for about 9-12 minutes, depending on how cooked you like them.
- Afterwards, transfer the eggs to an ice bath to stop the cooking process. This helps them peel easily!
Using this method, you should get perfectly hard-boiled eggs every time!
Easy Deviled Egg Pasta Salad
Ingredients You’ll Need:
- 8 ounces small pasta (such as ditalini or elbow macaroni)
- 6 large hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika, plus extra for garnish
- 1 small red onion, finely diced
- 2 green onions, sliced
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and approximately 1 hour to chill in the refrigerator. So, in just over an hour, you’ll have a delicious dish ready to serve!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the small pasta according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set aside to let it drain completely.
2. Prepare the Dressing:
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, garlic powder, onion powder, and paprika. Use a spatula or whisk to mix these ingredients together until everything is well blended and creamy.
3. Combine the Ingredients:
Now it’s time to bring it all together! Gently fold in the chopped hard-boiled eggs, diced red onion, sliced green onions, and your cooled pasta into the dressing mixture. Be careful not to mash the eggs; you want that nice texture! Stir until everything is evenly coated.
4. Season It Up:
Season the mixture with salt and pepper to taste. Feel free to adjust any flavors, adding more vinegar or mustard if you like a bit more tang.
5. Garnish and Chill:
Transfer your pasta salad to a serving bowl. For that extra touch, sprinkle some additional paprika and the remaining sliced green onions on top. Cover the bowl with plastic wrap or a lid and set it in the refrigerator for at least 1 hour to let the flavors meld together.
6. Serve and Enjoy:
Once the salad has chilled and the flavors have developed, it’s ready to serve. Scoop it onto plates, and prepare for compliments! This salad is best served cold and can be enjoyed at picnics, potlucks, or as a delicious side dish!
FAQ for Easy Deviled Egg Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While small pasta like ditalini or elbow macaroni works best, you can use any small-shaped pasta such as shells, rotini, or even penne. Just ensure it’s cooked al dente for the best texture.
How Long Can I Store Leftovers?
This pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving as the ingredients may settle over time.
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for making ahead. You can prepare it a day in advance—just be sure to keep it refrigerated until you’re ready to serve to maintain freshness.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter or healthier option, you can substitute mayonnaise with Greek yogurt or avocado for a creamy texture. Vegan mayo is also a great alternative for a dairy-free option!
