Why You’ll Love This Recipe
I love this Deviled Egg Pasta Salad because it brings together the creamy richness of deviled eggs with the lightness of pasta salad. The combination of eggs, mayonnaise, and Dijon mustard makes the dressing incredibly flavorful, while the elbow macaroni adds just the right texture. It’s a simple, quick dish that’s always a hit at parties, and it’s so versatile—you can adjust the flavor to suit your tastes. Plus, it’s the perfect side to go along with burgers, grilled meats, or sandwiches!
Ingredients
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1 lb elbow macaroni
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6 large eggs
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½ cup mayonnaise
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tbsp pickle relish (optional)
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Salt and pepper, to taste
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1 tbsp chopped fresh parsley (optional, for garnish)
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the Pasta:
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Boil the Pasta: Cook the elbow macaroni in a large pot of salted boiling water according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to cool the pasta. Set aside to drain completely.
Boil the Eggs:
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Hard Boil the Eggs: In a medium saucepan, place the eggs and cover them with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-12 minutes. Remove the eggs from the water and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
Make the Dressing:
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Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and pickle relish (if using). Season with salt and pepper to taste.
Combine the Ingredients:
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Combine Pasta and Eggs: In a large mixing bowl, add the cooled pasta and chopped eggs. Pour the dressing over the pasta and eggs and stir gently to combine, making sure everything is evenly coated.
Chill and Serve:
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Chill: Cover the pasta salad and refrigerate for at least 1 hour, or until ready to serve. This allows the flavors to meld together and gives the salad a nice chill.
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Garnish and Serve: Before serving, garnish with a sprinkle of fresh parsley for a pop of color and extra flavor (optional).
Servings and Timing
This recipe makes about 6-8 servings. Prep time is 10 minutes, cooking time for the pasta and eggs is about 20-25 minutes, and chilling time is about 1 hour. This pasta salad is easy to make ahead, and it’s perfect for making in advance for picnics, BBQs, or potlucks.
Variations
This recipe is easily customizable based on your preferences:
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Add veggies: For extra crunch and nutrition, try adding celery, red onion, or chopped bell peppers to the pasta salad.
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Spicy version: Add a little hot sauce, sriracha, or chopped jalapeños to give the salad a spicy kick.
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Make it tangy: Increase the pickle relish or add a little more apple cider vinegar for a tangier flavor.
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Creamier texture: Use Greek yogurt instead of mayonnaise for a lighter, tangy twist.
Storage/Reheating
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days. This pasta salad is best served cold, so simply remove it from the fridge and give it a quick stir before serving again.
FAQs
Can I make this pasta salad ahead of time?
Yes! In fact, this pasta salad tastes even better after sitting in the fridge for a few hours or overnight, as the flavors have more time to develop.
Can I use a different type of pasta?
Absolutely! If you don’t have elbow macaroni, you can substitute with other pasta shapes like rotini, penne, or shells.
Can I use a different type of mustard?
Yes, you can swap Dijon mustard with yellow mustard for a milder flavor or spicy brown mustard for more heat. It’s all about personal preference!
Can I make this dish vegetarian?
Yes, this pasta salad is already vegetarian! It’s a great option for meatless meals or as a side dish to other vegetarian dishes.
How can I make this pasta salad gluten-free?
To make this dish gluten-free, simply use gluten-free pasta instead of regular elbow macaroni, and you’re good to go!
Conclusion
This Deviled Egg Pasta Salad is a perfect, creamy, and tangy side dish for any occasion. With the comforting flavors of deviled eggs combined with pasta, it’s a sure crowd-pleaser that everyone will love. It’s easy to make, full of flavor, and can be customized to your liking. Whether it’s for a family picnic, holiday meal, or just a simple dinner, this pasta salad is bound to become a favorite in your recipe rotation!
Print
Deviled Egg Pasta Salad
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
A creamy blend of chopped eggs, elbow macaroni, and tangy dressing, this deviled egg pasta salad is a perfect side dish for BBQs, picnics, and potlucks.
Ingredients
1 lb elbow macaroni
6 large eggs
½ cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp pickle relish (optional)
Salt and pepper, to taste
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Cook Pasta: Boil macaroni until al dente. Rinse with cold water and drain.
Boil Eggs: Cook eggs for 10–12 minutes. Cool in ice water, peel, and chop.
Make Dressing: Mix mayonnaise, Dijon mustard, vinegar, and relish in a bowl. Season to taste.
Combine: In a large bowl, mix pasta and chopped eggs. Add dressing and stir gently.
Chill: Cover and refrigerate for at least 1 hour before serving.
Serve: Garnish with parsley if desired.
Notes
Add celery, red onion, or bell peppers for extra crunch.
Use Greek yogurt for a lighter version.
Add hot sauce or jalapeños for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American
