Deviled Egg Pasta Salad: A Creamy, Picnic-Perfect Twist on a Classic! 🥚🍝

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Deviled Egg Pasta Salad: A Creamy, Picnic-Perfect Twist on a Classic! 🥚🍝

Introduction
This Deviled Egg Pasta Salad combines the beloved flavors of deviled eggs with the satisfying heartiness of pasta—creating the ultimate potluck superstar! Creamy, tangy, and packed with crunchy veggies, it’s a crowd-pleaser that’s as easy to make as it is delicious. Perfect for summer barbecues, holiday spreads, or a quick weeknight side, this salad delivers nostalgia in every bite.

Ingredients (Serves 6)
Salad Base:

  • 8 oz elbow macaroni (or rotini, penne, or shells)
  • 6 hard-boiled eggs, chopped
  • ¼ cup red onion, finely diced
  • ½ cup celery, diced
  • ¼ cup fresh dill or parsley, chopped

Deviled Dressing:

  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ¼ tsp black pepper

Garnish:

  • Paprika (for that classic deviled egg look!)

Tips for Success

  1. Pasta Perfection: Cook pasta al dente—it softens slightly after absorbing the dressing.
  2. Egg Hack: Use an egg slicer for evenly chopped eggs (slice once, rotate 90°, slice again).
  3. Crunch Factor: Add ¼ cup diced pickles or capers for extra tangy texture.
  4. Make-Ahead: Flavors deepen overnight—ideal for prepping a day ahead!
  5. Lighter Swap: Substitute Greek yogurt for half the mayo.
  6. Spice It Up: Add a dash of hot sauce or cayenne for heat.

Step-by-Step Instructions

  1. Cook the Pasta: Boil pasta in salted water until al dente (8–10 mins). Drain, rinse under cold water, and let cool.
  2. Prep the Eggs & Veggies: Chop hard-boiled eggs, dice celery and red onion, and chop herbs.
  3. Make the Dressing: In a small bowl, whisk mayo, Dijon, vinegar, salt, and pepper until smooth.
  4. Combine Everything: In a large bowl, mix cooled pasta, eggs, veggies, and herbs. Pour dressing over and gently fold to coat.
  5. Chill & Serve: Refrigerate 30+ mins. Sprinkle with paprika before serving.

Nutritional Information (per serving)

  • Calories: 220
  • Total Fat: 12g (15% DV)
  • Saturated Fat: 2.5g (13% DV)
  • Cholesterol: 190mg (63% DV)
  • Sodium: 320mg (14% DV)
  • Carbs: 18g (7% DV)
  • Fiber: 1g (4% DV)
  • Sugar: 1g
  • Protein: 8g
  • Vitamin D: 10% DV | Calcium: 4% DV | Iron: 6% DV

Nutrition assumes full dressing and regular mayo. Reduce calories by using light mayo or yogurt.

Serving & Variations
Perfect Pairings: Serve alongside grilled chicken, burgers, or as part of a brunch spread. Top with crispy bacon bits or shredded cheddar for extra indulgence.

Creative Twists:

  1. Southern Style: Add ½ cup sweet relish and a pinch of sugar.
  2. Protein Boost: Mix in ½ cup diced ham or turkey.
  3. Veggie-Loaded: Toss in ½ cup bell peppers or peas.

Storage & Meal Prep

  • Fridge: Keeps for 3–4 days in an airtight container.
  • Freezing: Not recommended (mayo separates).
  • Prep Ahead: Cook pasta and eggs up to 2 days in advance; assemble before serving.

Why This Recipe Works
This salad nails the creamy-yet-light balance of deviled eggs while adding the satisfying chew of pasta. The vinegar and mustard cut through the richness, and the fresh herbs brighten every bite. It’s a nostalgic upgrade that’ll have guests asking for the recipe!

Final Thought: Whether you’re team dill or team parsley, this salad is a guaranteed hit—simple, flavorful, and endlessly adaptable. Deviled eggs just met their match!

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