Step-by-step instructions
Follow these easy steps to get your Deviled Egg Pasta Salad ready:
- Start by cooking the pasta according to the package directions. Don’t forget to add a generous tablespoon of kosher salt to the water. Once done, drain the pasta and rinse it under cold water until cool.
- While the pasta cooks, peel the hardboiled eggs and separate the yolks from the whites. Finely chop the egg whites and set them aside for later.
- Crush the egg yolks into a fine powder or press them through a fine metal strainer into a large mixing bowl for a smooth texture.
- Add the mayonnaise, Dijon mustard, white vinegar or lemon juice, garlic, kosher salt, smoked paprika, and cayenne pepper to the egg yolks. Whisk the mixture until well combined.
- Toss the cooled pasta into the dressing and stir until every piece is coated. Add the chopped red onion, green onions, and egg whites, mixing gently to combine.
- If desired, garnish with additional green onions and a sprinkle of smoked paprika. Serve immediately or refrigerate until ready to serve.
Best ways to enjoy it
This Deviled Egg Pasta Salad is incredibly versatile! Serve it on a bed of greens for a fresh twist, or pair it with grilled chicken or smoked salmon for a complete meal. It works beautifully alongside veggie platters, chips, or other salads—think coleslaw or a green salad. For added texture, consider serving with crunchy breadsticks or pita chips for extra crunch!
Keeping leftovers fresh
Storing your leftover Deviled Egg Pasta Salad is simple. Place any uneaten salad in an airtight container, and it will keep well in the refrigerator for up to three days. If you’re planning to enjoy it later, consider storing the dressing separately to maintain the salad’s freshness.
Tips for success
To elevate this dish, consider these practical cooking tips:
- Make sure your eggs are perfectly hardboiled; overcooking can lead to greenish yolks and a rubbery texture. Aim for about 10-12 minutes in boiling water, followed by an ice bath to halt the cooking process.
- You can adjust the seasoning to suit your taste. If you love a bit more kick, add an extra pinch of cayenne or even a dash of hot sauce!
- For a richer flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving. This gives the flavors a chance to really meld together.
Creative twists
Feeling adventurous? Here are a few variations you can explore:
- Add a splash of pickle juice or finely chopped pickles for a tangy crunch.
- For a Mediterranean flavor, incorporate sun-dried tomatoes and feta cheese.
- If you’re looking for a healthier option, replace half of the mayonnaise with Greek yogurt and toss in some steamed broccoli or peas for a nutrition boost.
FAQ
What is the prep time for the Deviled Egg Pasta Salad?
Prep time typically ranges around 20 minutes, plus additional time for boiling and cooling the eggs and pasta.
Can I make this pasta salad in advance?
Absolutely! You can prepare it a day in advance. Just remember to store it in the refrigerator and mix in any fresh ingredients, like green onions, just before serving.
What can I substitute for mayonnaise?
Greek yogurt or avocado is a great alternative for a lighter, healthier dressing. You can also use sour cream for a creamy texture with a tangy flavor.
Is this recipe gluten-free?
For a gluten-free version, simply use gluten-free pasta! The rest of the ingredients are naturally gluten-free.
Try this Deviled Egg Pasta Salad for your next gathering, and watch everyone pile their plates high! It’s sure to be a hit!
