This Deviled Egg Pasta Salad is a delicious twist on a classic favorite. Combining the creamy, zesty flavors of deviled eggs with al dente pasta, this dish is perfect for picnics, barbecues, or as a side for any meal. It’s easy to make and sure to impress your guests with its vibrant colors and rich taste. Dive into this delightful recipe that will keep you coming back for more!
Ingredients
- 2 cups of elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup green onions, sliced
- 1/4 cup celery, diced
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is 15 minutes, while cooking time for the pasta is about 10 minutes.
Nutritional Value
Per serving (1 cup): approximately 350 calories, 20g fat, 25g carbohydrates, 12g protein. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Start by boiling water in a large pot.
- Add the elbow macaroni and cook according to package instructions until al dente.
- While the pasta cooks, hard boil the eggs in a separate pot for about 10 minutes.
- Once the pasta is cooked, drain and rinse under cold water to cool.
- Peel and chop the hard-boiled eggs into small pieces.
- In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped eggs, green onions, celery, and paprika to the bowl.
- Mix in the cooled pasta and gently stir until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Alternative Ingredients
You can substitute Greek yogurt for mayonnaise for a lighter version. Additionally, swap elbow macaroni for whole wheat or gluten-free pasta to suit dietary preferences.
Serving and Pairings
This Deviled Egg Pasta Salad pairs wonderfully with grilled chicken, fresh vegetable platters, or as a standalone dish at summer gatherings. It’s a perfect addition to any picnic or barbecue.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold and does not freeze well due to the creamy dressing.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy texture.
- Not chilling the salad before serving can affect the flavor.
- Forgetting to season can leave the salad bland.
- Using too much mayonnaise can make it overly rich.
- Not rinsing the pasta can lead to sticking.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Try adding diced pickles for an extra tangy kick.
- Adjust the mustard to taste for desired zestiness.
- Garnish with extra paprika for presentation.
- Chill overnight for flavors to meld beautifully.
FAQs
Can I use different types of pasta?
Yes, you can use any pasta shape you prefer, such as rotini or shells. Just ensure it’s cooked al dente.
How long does this salad last in the fridge?
The salad can be stored in the refrigerator for up to 3 days, but it’s best eaten fresh.
Can I make this dish vegan?
Yes, you can substitute eggs with tofu and use vegan mayonnaise for a plant-based version.
What can I add for extra crunch?
Diced bell peppers, shredded carrots, or chopped nuts can all add a delightful crunch to the salad.
Is this recipe suitable for meal prep?
Absolutely! It’s perfect for meal prep as it holds up well in the fridge and is easy to portion out.
Conclusion
Deviled Egg Pasta Salad is a delightful dish that brings together the rich flavors of deviled eggs with the heartiness of pasta. It’s easy to prepare, making it a perfect choice for gatherings and meal prep alike. Enjoy this creamy, flavorful salad that everyone will love!
Deviled Egg Pasta Salad
Ingredients
- 2 cups elbow macaroni
- 4 hard-boiled eggs chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup green onions sliced
- 1/4 cup celery diced
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil water in a large pot.
- Add elbow macaroni and cook according to package instructions until al dente.
- Hard boil the eggs in a separate pot for about 10 minutes.
- Drain the pasta and rinse under cold water to cool.
- Peel and chop the hard-boiled eggs into small pieces.
- In a large bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped eggs, green onions, celery, and paprika to the bowl.
- Mix in the cooled pasta and gently stir until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
