Description
Creamy deviled egg pasta salad brings classic picnic comfort to your summer table. Cool, tangy, and packed with nostalgic flavor, this dish delivers crowd-pleasing goodness you’ll crave at every gathering.
Ingredients
Scale
Eggs:
- 6 hard-boiled eggs
Pasta:
- 8 ounces (226 grams) ditalini, small penne, or elbow macaroni
Dressing and Seasonings:
- 3/4 cup (180 milliliters) mayonnaise
- 1 1/2 tablespoons (22 milliliters) dijon mustard
- 1 teaspoon (5 milliliters) white vinegar or fresh lemon juice
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Garnish:
- 2 tablespoons (30 grams) red onion, finely chopped
- 2 tablespoons (15 grams) green onions, sliced
- 1/4 cup (30 grams) cooked and crumbled bacon (optional)
Instructions
- Cook pasta in salted boiling water for 8-10 minutes until al dente, stirring occasionally to prevent sticking. Drain and rinse with cold water to halt cooking process, then set aside to cool completely.
- Carefully peel hard-boiled eggs, separating egg whites and yolks. Finely chop egg whites into uniform small pieces and reserve.
- Create creamy dressing by thoroughly mashing egg yolks into a fine powder using a fork or fine-mesh strainer. Incorporate mayonnaise, Dijon mustard, white vinegar, minced garlic, salt, smoked paprika, and cayenne pepper until mixture becomes smooth and well-blended.
- Gently fold cooled pasta into prepared dressing, ensuring even coating. Mix in finely diced red onions, chopped green onions, and reserved egg white pieces until ingredients are thoroughly distributed.
- Transfer pasta salad to serving dish. Garnish with additional sliced green onions and a light dusting of smoked paprika for enhanced visual appeal and flavor complexity.
- Refrigerate for 30 minutes before serving to allow flavors to meld together. Can be stored in sealed container for up to 2 days in refrigerator.
Notes
- Perfectly boil eggs by starting in cold water and gently bringing to a boil to prevent cracking and ensure even cooking.
- Rinse pasta with cold water to stop cooking process and prevent mushy texture, keeping pasta firm and al dente.
- Use high-quality mayonnaise for a creamier, richer dressing that enhances the overall flavor of the pasta salad.
- For a lighter version, substitute Greek yogurt for half the mayonnaise to reduce calories while maintaining creamy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for boiling pasta and hard-boiling eggs)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 12 g
- Cholesterol: 170 mg