Description
Deviled Egg Pasta Salad blends the creamy, tangy flavor of classic deviled eggs with tender pasta, fresh veggies, and a hint of paprika. It’s the perfect side dish for cookouts, picnics, or everyday lunches.
Ingredients
Scale
- 3 cups cooked elbow or rotini pasta
- 6 large hard-boiled eggs
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped chives or green onions (optional)
Instructions
- Cook pasta until al dente, drain, and rinse under cold water to cool completely.
- Peel hard-boiled eggs, separating yolks and whites. Chop whites and set aside.
- Mash yolks in a small bowl with mayonnaise, mustard, vinegar, paprika, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta, chopped egg whites, celery, and red onion.
- Pour yolk mixture over the pasta and gently fold until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with paprika and chopped chives or green onions before serving.
Notes
- Let salad chill to allow flavors to develop fully.
- For a lighter version, swap some mayo with Greek yogurt.
- Use a fork or food processor to mash yolks smoothly.
- Add pickles or relish for a classic Southern-style twist.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg