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Deviled Egg Pasta Salad is a delightful blend of two classic dishes that are often favorites at picnics, potlucks, and family gatherings: deviled eggs and pasta salad. This hybrid dish takes the creamy, tangy filling associated with deviled eggs and mixes it with al dente pasta and fresh, crunchy vegetables to create a satisfying and versatile side dish. While its exact origins are unclear, this fusion follows in the tradition of American-style pasta salads and deviled eggs, both of which have roots in European cuisine and have become picnic staples in the United States.
This dish can shine as a primary side at any gathering or be a versatile addition to a larger spread. Deviled Egg Pasta Salad pairs excellently with grilled meats, such as barbecue chicken, burgers, or ribs, complementing the char and smokiness with its cool creaminess. It can also be served alongside a crisp green salad for a lighter meal or as part of a buffet including other salad varieties like potato or coleslaw. The flavors are best when chilled, making it an excellent choice for outdoor events or as a refreshing lunch option during the warmer months.
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Ingredients:
– 8 ounces of your preferred pasta shape (e.g., elbow macaroni, rotini, or farfalle)
– 6 hard-boiled eggs, peeled
– 1/2 cup mayonnaise
– 1 tablespoon yellow mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– Salt and pepper to taste
– Paprika for garnish (optional)
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped celery
– 1/4 cup sweet pickle relish or chopped pickles
– 6 hard-boiled eggs, peeled
– 1/2 cup mayonnaise
– 1 tablespoon yellow mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– Salt and pepper to taste
– Paprika for garnish (optional)
– 1/4 cup finely chopped red onion
– 1/4 cup finely chopped celery
– 1/4 cup sweet pickle relish or chopped pickles
Instructions:
1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
2. Cut the hard-boiled eggs in half, remove the yolks, and place them in a medium-sized bowl. Set the egg whites aside.
3. Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, mustard, apple cider vinegar, and sugar to the yolks. Whisk the mixture together until smooth and creamy. Season with salt and pepper to taste.
4. Chop the egg whites into small, bite-sized pieces.
5. In a large mixing bowl, combine the cooled pasta, chopped egg whites, red onion, celery, and sweet pickle relish. Gently fold in the yolk mixture until everything is well coated.
6. If desired, sprinkle paprika over the top for a hint of color and a slight smoky flavor. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
7. Serve chilled, and enjoy your Deviled Egg Pasta Salad as the perfect complement to your meal or as a standout dish on its own.
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