Description
This Deviled Egg Pasta Salad is a creamy, tangy dish that combines the best of deviled eggs and pasta salad. Perfect for potlucks, summer BBQs, and family gatherings, it’s a crowd-pleaser that can be customized and made ahead.
Ingredients
Scale
For the Salad:
- 1 pound elbow macaroni pasta (or substitute ditalini or bow-tie pasta)
- 6–8 large eggs, hard-boiled (separate yolks and whites)
- ½ cup (75 g) celery, finely chopped
- ¼ cup (40 g) red onion, finely chopped
- ¼ cup (40 g) green onions, sliced
- 2 slices (20 g) bacon, crumbled (optional)
- ½ cup (75 g) avocado, diced (optional)
- ¼ cup (40 g) bell peppers, diced (optional)
- ¼ cup (40 g) cucumbers, diced (optional)
- ¼ cup (40 g) radishes, sliced (optional)
For the Dressing:
- ¾ cup mayonnaise (or light/vegan alternative)
- ¼ cup light sour cream (or plant-based yogurt)
- 1 tbsp Dijon mustard (or substitute with yellow mustard)
- 1 tbsp white wine vinegar
- 1 clove garlic, minced
- ½ tsp smoked paprika (or regular paprika)
- Pinch of cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
1. Cook the Pasta:
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- Boil pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
2. Prepare the Eggs:
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- Separate yolks from whites. Chop the egg whites finely. Mash the yolks until smooth.
3. Make the Dressing:
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- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic, smoked paprika, cayenne (if using), salt, and pepper. Press yolks through a fine strainer into the dressing for smoothness.
4. Combine Ingredients:
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- In a large bowl, mix the cooled pasta, chopped egg whites, celery, red onion, green onions, and bacon (if using). Pour the dressing over the mixture and toss until evenly coated.
5. Chill and Serve:
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- Cover and refrigerate for at least 1 hour to let flavors meld. Garnish with green onions, paprika, or fresh herbs before serving.
Notes
- For extra crunch, add fresh veggies like bell peppers, cucumbers, or radishes.
- Swap mayonnaise with plain Greek yogurt for a lighter option.
- For a tangier flavor, mix in diced dill pickles.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American