Description
What’s your go-to side dish for a summer cookout or picnic—one that combines creamy, tangy flavors with a bit of a kick? This Deviled Egg Pasta Salad is a delightful twist on classic deviled eggs, bringing together creamy pasta salad with the tangy, flavorful elements of deviled eggs.
Ingredients
Scale
- 8 oz elbow macaroni or pasta of your choice
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon white vinegar
- 1 teaspoon paprika (plus more for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh chives or green onions (optional, for garnish)
Instructions
- Cook the Pasta:
- Cook the macaroni according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
- Prepare the Eggs:
- Cut the hard-boiled eggs in half. Remove the yolks and place them in a medium bowl. Chop the egg whites and set aside.
- Make the Dressing:
- Mash the egg yolks with a fork until smooth. Stir in the mayonnaise, sour cream, Dijon mustard, yellow mustard, sweet pickle relish, white vinegar, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix until well combined and creamy.
- Assemble the Salad:
- In a large bowl, combine the cooked pasta, chopped egg whites, red onion, and celery. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Serve:
- Transfer the pasta salad to a serving dish, garnish with chopped chives or green onions, and sprinkle with a little extra paprika. Serve chilled or at room temperature.
Notes
This deviled egg pasta salad can be made ahead of time and stored in the fridge for up to 3 days. For extra tang, add a splash of pickle juice to the dressing. It’s perfect for potlucks, picnics, or as a flavorful side dish at your next barbecue!
- Prep Time: 20 minutes
- Cook Time: 10 minutes