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Deviled Egg Pasta Salad: A Creamy, Flavor-Packed Twist on a Classic

If you’re a fan of deviled eggs and pasta salads, you’re in for a treat. Deviled Egg Pasta Salad combines the best of both worlds: tender pasta, creamy yolk-infused dressing, crisp veggies, and the unmistakable tang of deviled eggs. It’s perfect for summer potlucks, picnics, or a quick, satisfying meal prep option. Here’s how to make it step by step.

Ingredients

For this recipe, you’ll need the following:

Pasta Salad Base:

• 12 oz (340 g) elbow macaroni or small pasta shapes
• 4 large eggs
• 1 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar or lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and black pepper, to taste

Veggies & Extras:

• 1/2 cup finely diced celery
• 1/4 cup finely chopped red onion
• 1/4 cup sweet pickle relish
• 2 tablespoons chopped fresh chives or green onions
• Optional: 1/4 cup diced red bell pepper or pimentos for color

Step 1: Boil the Pasta and Eggs

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
2. Boil the eggs: Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool. Once cooled, peel and set aside.

Step 2: Prepare the Deviled Egg Dressing

1. Slice the eggs in half lengthwise and carefully remove the yolks.
2. In a small mixing bowl, mash the yolks with a fork until smooth.
3. Add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Mix until creamy and well combined.
4. Taste and adjust seasoning. The mixture should be tangy, slightly sweet, and creamy, just like classic deviled egg filling.

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