Deviled Egg Pasta Salad is a delightful fusion of flavors that brings together the classic taste of deviled eggs and the comforting texture of pasta. This dish bursts with creamy goodness and a zesty kick from Dijon mustard and spices. Whether you’re preparing it for a family barbecue, a potluck, or just a cozy dinner at home, this pasta salad will impress your guests. If you’re a fan of the rich and savory profile of deviled eggs, this pasta salad will become a new favorite!
Why you’ll love this dish
There are countless reasons to try this Deviled Egg Pasta Salad, but let’s highlight the best ones. First, it’s incredibly easy to make; perfect for anyone, regardless of cooking skills! It’s also a budget-friendly option, making it ideal for large gatherings. Plus, it’s a kid-approved dish, appealing to even the pickiest of eaters, thanks to its creamy texture and tasty flavors. Serve it at a summertime picnic or a holiday gathering, and watch it disappear!
"My family loved this recipe! It was the perfect balance of creamy and tangy, and honestly, I could eat this for every meal!" – Happy Cook
Preparing Deviled Egg Pasta Salad
Creating this dish is a breeze! With just a handful of simple steps, you’ll have a vibrant and delicious salad ready to serve. The process mainly involves cooking your pasta, preparing the egg mixture, and combining everything together. It’s as simple as that!
What you’ll need
To whip up this delicious pasta salad, gather the following ingredients:
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- 3/4 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic, finely minced or crushed to a paste
- 1/2 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onions
- 1/4 cup cooked and crumbled bacon (optional)
Feel free to make substitutions based on your preferences! For instance, Greek yogurt can substitute mayonnaise for a lighter version, or you can swap out bacon with avocado for a vegetarian twist.
