This creamy deviled egg pasta salad is a fun twist on a classic dish! It combines tender pasta with hard-boiled eggs, creamy dressing, and a sprinkle of spices for extra flavor.
It’s a real crowd-pleaser at picnics and potlucks. I usually find myself sneaking back for seconds—who can resist? 😋 Just cook, mix, and chill for a yummy side dish!
Key Ingredients & Substitutions
Pasta: Small pasta shapes like elbow macaroni or ditalini work best for this recipe. If you’re looking for a gluten-free option, you can use gluten-free pasta. I often mix it up with shells for a fun twist!
Eggs: Hard-boiled eggs give that classic deviled egg flavor. If you’re short on time, you can use pre-cooked egg products, though nothing beats fresh! Adjust the number based on how eggy you like it.
Mayonnaise: Mayonnaise is key for creaminess. If you’re looking for a lighter alternative, you can use Greek yogurt or a mix of yogurt and mayo. For a flavor boost, try flavored mayo, like garlic or spicy mayo.
Dijon Mustard: This gives a nice tang. If you don’t have it, yellow mustard works too! It’ll change the flavor slightly, but it’ll still be delicious.
Sweet Pickle Relish: This adds sweetness. If you’re not a fan, finely chopped sweet pickles or even diced apples can be a fun substitution!
How Do I Perfectly Hard-Boil Eggs?
Getting hard-boiled eggs just right can be tricky! Here’s my method for perfectly cooked eggs:
- Start by placing the eggs in a single layer in a saucepan and cover with water, about an inch above the eggs.
- Bring the water to a rolling boil over high heat.
- Once it boils, remove from heat and cover the pot. Let them sit for 10-12 minutes.
- After the time is up, transfer the eggs to a bowl of ice water to stop the cooking process.
- Let them cool for about 5 minutes before peeling.
This method gives you creamy yolks without any greenish-gray ring. Trust me, it makes a difference!
How to Make Creamy Deviled Egg Pasta Salad
Ingredients You’ll Need:
Pasta and Eggs:
- 8 oz small pasta (such as elbow macaroni or ditalini)
- 6 large eggs
Dressing:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp sweet pickle relish
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/4 tsp paprika, plus extra for garnish
Veggies:
- 1/4 cup finely chopped red onion
- 2 green onions, thinly sliced (green parts only)
How Much Time Will You Need?
This delightful pasta salad takes about 20 minutes to prepare, plus an additional hour to chill in the refrigerator. So, in total, plan for about 1 hour and 20 minutes to enjoy this creamy delight!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the small pasta of your choice. Cook according to the package instructions until it’s al dente (meaning it’s cooked but still has a slight bite). After cooking, drain the pasta and rinse it under cold water to cool it down. Set aside.
2. Hard-Boil the Eggs:
In a medium saucepan, place the eggs and cover them with water. Bring the water to a boil over high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit in the hot water for 10-12 minutes to cook through.
3. Cool and Chop the Eggs:
After the eggs have finished cooking, drain the hot water and transfer the eggs to a bowl filled with ice water. Let them cool for about 5 minutes. Once cool, peel the eggs and chop them into small pieces.
4. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, sweet pickle relish, garlic powder, onion powder, salt, and black pepper. Stir the mixture until it’s smooth and creamy.
5. Combine Ingredients:
Add the cooled pasta, chopped eggs, red onion, and green onions into the bowl with the dressing. Gently fold everything together until the pasta and eggs are evenly coated with the creamy dressing.
6. Garnish and Chill:
Sprinkle a little paprika over the top for a pop of color and an extra hint of flavor. Then, cover the salad and chill it in the refrigerator for at least 1 hour. This will allow the flavors to blend beautifully.
7. Serve and Enjoy:
After chilling, give the salad a gentle stir before serving. Enjoy this creamy, flavorful pasta salad as a satisfying side dish at your next gathering!
FAQs About Creamy Deviled Egg Pasta Salad
Can I Use Any Type of Pasta for This Recipe?
Absolutely! While small pasta shapes like elbow macaroni and ditalini work best, you can substitute with penne, fusilli, or even whole wheat pasta for a healthier option. Just be sure to adjust the cooking time according to the type of pasta you choose!
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving to redistribute the dressing, as it may thicken after sitting.
Can I Make This Pasta Salad Vegan or Lighter?
Yes! To make it vegan, substitute the mayonnaise with a vegan mayo or a combination of avocado and a little plant-based yogurt. If you want a lighter option, try using Greek yogurt in place of half of the mayo for a tangy twist!
How Do I Prevent Overcooked Eggs?
To avoid overcooked eggs, once the water reaches a boil, turn off the heat and cover the pot to let the residual heat finish cooking the eggs. This method usually results in perfectly hard-boiled eggs with no greenish ring around the yolk!
