Description
Creamy deviled egg pasta salad blends classic picnic favorites into one delightful dish. Zesty mayo, tangy mustard, and chopped eggs create a crowd-pleasing summer side you’ll crave at backyard gatherings.
Ingredients
Scale
Main Ingredients:
- 8 large eggs
- 12 ounces (340 grams) pasta (shells or elbow macaroni)
- 1 cup (240 milliliters) mayonnaise
Flavor Enhancers:
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) yellow mustard
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 teaspoon (5 milliliters) sugar
- 1/2 teaspoon (2.5 milliliters) salt
- 1/2 teaspoon (2.5 milliliters) black pepper
Crunchy and Aromatic Ingredients:
- 1/2 cup (120 milliliters) celery, chopped
- 1/4 cup (60 milliliters) red onion, finely diced
- 1/4 cup (60 milliliters) dill pickles, chopped
- 1/4 teaspoon (1.25 milliliters) paprika
- 2 tablespoons (30 milliliters) fresh dill, chopped
Instructions
- Boil pasta in salted water for 8-10 minutes until al dente, then drain and rinse with cold water to halt cooking process.
- Whisk together creamy mayonnaise, Dijon and yellow mustards, tangy apple cider vinegar, hint of sugar, salt, and cracked black pepper in a spacious mixing vessel.
- Carefully fold chopped hard-boiled eggs, crisp diced celery, sharp red onion, zesty dill pickles, and fragrant fresh dill into the creamy mustard base.
- Gently incorporate cooled pasta into the mixture, ensuring each strand is evenly coated with the rich, tangy dressing.
- Sprinkle vibrant paprika across the surface for a classic deviled egg aesthetic and subtle smoky flavor before chilling for at least 30 minutes to allow flavors to meld.
- Serve cold as a refreshing side dish, garnishing with additional fresh dill if desired.
Notes
- Pasta Choice Matters: Select short, sturdy pasta shapes like rotini or elbow macaroni that hold sauce well and provide perfect texture for mixing with creamy egg mixture.
- Egg Perfection: Hard-boil eggs precisely by starting in cold water, bringing to gentle boil, then removing from heat and letting sit covered for exactly 12 minutes to prevent rubbery texture.
- Chill for Flavor: Refrigerate salad for at least one hour before serving to allow ingredients to marry and develop deeper, more complex taste profile.
- Dietary Adaptations: Swap regular mayonnaise with Greek yogurt or vegan mayo for lighter, healthier version that still maintains creamy consistency and tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 185 mg