Oh my goodness, let me tell you about my absolute favorite *Deviled Egg Pasta Salad*! It’s this creamy, dreamy dish that takes the classic flavor of deviled eggs and turns it into a pasta salad that’s just bursting with flavor. I first whipped it up for a picnic with friends, and it was a total hit. The way the mayonnaise and Dijon mustard meld together with the hard-boiled eggs is like a party in your mouth! Trust me, it’s the kind of salad that just gets better as it chills in the fridge. Perfect for potlucks and family gatherings, everyone always wants the recipe! Plus, it’s a breeze to make, so you can focus on enjoying the company rather than stressing in the kitchen. I can’t wait for you to try it!
Ingredients for Deviled Egg Pasta Salad
- 8 ounces elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup green onions, sliced
- 1/4 cup celery, diced
- Salt and pepper to taste
How to Prepare Deviled Egg Pasta Salad
Cooking the Pasta
First things first, let’s cook that elbow macaroni! Bring a large pot of salted water to a boil and add the macaroni. Cook it according to the package instructions until it’s al dente—usually around 7 to 9 minutes. You want it tender but not mushy! Once it’s done, drain the pasta really well and let it cool completely. I like to spread it out on a baking sheet to speed up the cooling process. This step is super important because you don’t want your warm pasta to melt all that lovely dressing later!
Mixing the Dressing
Now, let’s whip up that delicious dressing! In a large mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk them together until the mixture is nice and smooth. This creamy base is what makes the salad so irresistible, so take your time here! You want everything to meld perfectly before we add the other goodies.
Combining Ingredients
Once your dressing is ready, it’s time to add in the fun stuff! Gently fold in the chopped hard-boiled eggs, sliced green onions, and diced celery. I love how these ingredients add crunch and flavor. Just be careful not to overmix—you’re aiming for a beautiful blend without mashing the eggs too much. You want those lovely bits of egg to shine through!
Final Assembly
Now, it’s time for the grand finale! Carefully mix in the cooled elbow macaroni, ensuring everything is well combined. Season with salt and pepper to taste, because a little seasoning goes a long way! Once it’s all mixed, cover the bowl and pop it in the refrigerator for at least an hour. Chilling really helps the flavors develop, and trust me, it’s worth the wait! Serve it cold, and watch it disappear at your next gathering!
Tips for Success with Deviled Egg Pasta Salad
Okay, here’s where I let you in on a few of my secret tips to make this *Deviled Egg Pasta Salad* even more amazing! First off, if you can, make it a day ahead. Seriously, the flavors just get better as they hang out together in the fridge. You’ll be blown away by how delicious it becomes overnight!
Also, don’t shy away from adding a little twist! Chopped pickles or a spoonful of relish can bring a delightful tang that complements the creaminess perfectly. If you like a bit of heat, a dash of hot sauce or some diced jalapeños can spice things up. And remember, tasting as you go is key—adjust the salt and pepper to suit your palate. Happy cooking!
Nutritional Information Disclaimer
Just a quick note before you dive into this delicious *Deviled Egg Pasta Salad*! Keep in mind that the nutritional values can vary based on the specific ingredients and brands you use. So, the numbers I’m sharing are just typical estimates, not set in stone. For a serving size of 1 cup, you can expect around:
- Calories: 300
- Fat: 20g
- Protein: 7g
- Carbohydrates: 25g
- Sugar: 2g
- Sodium: 350mg
- Cholesterol: 120mg
- Fiber: 1g
Always a good idea to check your own ingredients for the most accurate information. Happy eating!
FAQ about Deviled Egg Pasta Salad
Can I make this pasta salad ahead of time?
Absolutely! In fact, I highly recommend making this *Deviled Egg Pasta Salad* a day in advance. It allows all those flavors to mingle and develop, making it even more delicious when you serve it. Just cover it tightly and pop it in the fridge overnight. You’ll be amazed at how much better it tastes after sitting for a bit!
What can I substitute for mayonnaise?
If you’re looking for a healthier alternative, you can definitely swap out the mayonnaise! I love using Greek yogurt—it gives you that creamy texture with added protein. You can also try avocado for a rich, buttery flavor or even a mix of mustard and sour cream for a zesty kick. Get creative and find what works best for your taste!
How long can I store leftovers?
Leftovers of this *Deviled Egg Pasta Salad* can last in an airtight container in the fridge for about 3 to 4 days. Just make sure to keep it well sealed to maintain its freshness. If you notice any changes in scent or texture, it’s best to err on the side of caution and toss it. But trust me, it’s so tasty, it probably won’t last that long anyway!
Why You’ll Love This Recipe
- Quick preparation—ready in just 25 minutes!
- Creamy texture that’s oh-so-satisfying with every bite.
- Flavorful ingredients that bring the taste of deviled eggs to life.
- Perfect for gatherings, picnics, and potlucks—everyone will want the recipe!
- Vegetarian-friendly, making it a great option for all your guests.
Serving Suggestions for Deviled Egg Pasta Salad
Now that you’ve whipped up this delicious *Deviled Egg Pasta Salad*, let’s talk about what to serve it with to really elevate your meal! One of my favorite pairings is grilled chicken or shrimp—those smoky, charred flavors complement the creaminess of the salad beautifully. If you’re leaning toward a lighter option, fresh vegetables like cucumber slices or a crisp garden salad make a refreshing side.
Want to go for a classic picnic vibe? Serve it alongside some buttery croissants or crusty bread for scooping up all that goodness! And don’t forget about fruit—slices of watermelon or a fruit salad can bring a sweet, juicy contrast to the savory pasta salad. Trust me, these pairings will have everyone coming back for more!
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Deviled Egg Pasta Salad: 5 Reasons You’ll Crave It
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A tasty and creamy pasta salad inspired by deviled eggs.
Ingredients
- 8 ounces elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup green onions, sliced
- 1/4 cup celery, diced
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and let cool.
- In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped hard-boiled eggs, green onions, and celery to the bowl.
- Mix in the cooled macaroni.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving.
Notes
- Feel free to add pickles or relish for extra flavor.
- This salad can be made a day ahead.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: Deviled Egg Pasta Salad