Deviled egg pasta salad brings together two beloved dishes, turning a classic appetizer into a delightful, hearty side or main dish. I remember the first time I made this for a potluck—there were no leftovers! It’s creamy and packed with flavor, making it the perfect dish for gatherings, picnics, or even a simple weeknight dinner. With the freshness of green onions and the comforting taste of deviled eggs, it’s a recipe that will surely win over anyone’s heart.
Reasons to try it
There are so many reasons to whip up this deviled egg pasta salad. First, it’s incredibly easy to make, ensuring you spend minimal time in the kitchen without sacrificing taste. On top of that, it’s budget-friendly, relying on ingredients you likely already have on hand. Plus, it’s a fantastic way to use those leftover hard-boiled eggs after a holiday gathering! This dish is also a hit with kids, making it ideal for family brunches or summer picnics.
"Absolutely delicious! I made this for my family, and they couldn’t get enough. It was the highlight of our picnic!” — Anna J., satisfied home cook.
How this recipe comes together
Preparing deviled egg pasta salad is straightforward and quick, with only a few steps involved. You’ll first cook the elbow macaroni, and while it cools, whip up a creamy dressing by mixing together mashed hard-boiled eggs, mayonnaise, and some flavorful condiments. Finally, combine the pasta with the dressing and garnish it with paprika for a beautiful presentation. Let’s dive into the details!
What you’ll need
To create this delightful dish, gather the following ingredients:
- 8 oz of elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- Salt and black pepper to taste
- 2 green onions, sliced
- Paprika for garnish
Feel free to swap the elbow macaroni for gluten-free pasta or use Greek yogurt in place of sour cream for a lighter option.
