Deviled Egg Pasta Salad
A creamy and flavorful twist on classic pasta salad with the zesty taste of deviled eggs, perfect for picnics, potlucks, or family gatherings.
Ingredients
Pasta and Eggs
- 225 g pasta (elbow, shells, or rotini) Cook to al dente
- 6 hard-boiled eggs, peeled
Dressing
- 120 ml mayonnaise
- 60 ml sour cream or plain yogurt Greek yogurt can be used for a healthier option
- 15 ml yellow mustard
- 5 ml vinegar or pickle juice
- 0.5 g paprika Optional for garnish
- to taste salt
- to taste freshly ground black pepper
Vegetables
- 30 g celery, finely diced Add for crunch
- 20 g red onion, finely diced
- to taste chopped pickles or relish Optional
Instructions
Cooking the Pasta
- Boil pasta in generously salted water according to package instructions until al dente.
- Drain thoroughly, rinse with cold water, and set aside to cool.
Preparing the Egg Mixture
- Chop four hard-boiled eggs into bite-sized pieces.
- Slice the remaining two eggs lengthwise, remove yolks, and set egg whites aside for garnish.
- Mash reserved egg yolks in a mixing bowl until smooth.
- Add mayonnaise, sour cream or yogurt, mustard, vinegar or pickle juice, paprika, salt, and black pepper. Whisk together until creamy and fully incorporated.
Combining Ingredients
- In a large bowl, combine cooled pasta, chopped eggs, diced celery, diced red onion, and optional pickles or relish.
- Add dressing and gently mix until salad is uniformly coated.
Chill and Serve
- Cover salad and refrigerate for at least 30 minutes to develop flavor.
- Before serving, arrange sliced egg whites on top and garnish with additional paprika or fresh herbs as desired.
Notes
This pasta salad is best served chilled. Store in an airtight container in the refrigerator for 3 to 5 days. Stir well before serving.