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Deviled Egg Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 34 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

A creamy, tangy Deviled Egg Pasta Salad featuring chopped hard-boiled eggs, tender pasta, and a zesty dressing made with mayonnaise, Dijon mustard, and sweet pickle relish. Perfectly chilled to meld flavors, this salad is a delightful side dish for picnics, potlucks, or casual gatherings.

Ingredients

Main Ingredients

  • 8 hard-boiled eggs, peeled and chopped
  • 2 cups cooked pasta (elbow macaroni or rotini recommended)

Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1/4 cup sweet pickle relish
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Garnish (Optional)

  • 1/4 cup green onions, chopped
  • Paprika for garnish

Instructions

  1. Cook the Pasta: Prepare the pasta according to the package directions until al dente. Drain well and rinse under cold water to cool the pasta and stop the cooking process.
  2. Combine Eggs and Pasta: In a large mixing bowl, add the chopped hard-boiled eggs and the cooled pasta, gently stirring to combine the two uniformly.
  3. Prepare the Dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper until smooth and well blended.
  4. Mix Salad: Pour the dressing over the pasta and egg mixture. Stir gently but thoroughly to ensure everything is evenly coated with the creamy dressing.
  5. Garnish: Sprinkle chopped green onions on top and lightly dust with paprika for added color and flavor, if desired.
  6. Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld and the salad to chill properly for the best taste experience.

Notes

  • Use elbow macaroni or rotini for the best texture and dressing adherence.
  • Make sure eggs are fully cooled before chopping to maintain their shape in the salad.
  • Adjust the amount of mayonnaise and mustard based on your preference for creaminess and tang.
  • Can be made a day ahead and stored refrigerated to deepen the flavor.
  • For a lighter version, substitute half of the mayonnaise with Greek yogurt.
  • Serve chilled and consume within 2-3 days for maximum freshness.

Find it online: https://slsrecipes.com/deviled-egg-pasta-salad-recipe-2/