Description
This Deviled Egg Pasta Salad is a creamy, tangy twist on traditional pasta salad that combines tender pasta with classic deviled egg flavors. It’s perfect as a side dish for picnics, potlucks, or casual family dinners, blending the richness of mayo and mustard with the freshness of relish, seasoned with a hint of paprika for garnish.
Ingredients
Scale
Main Ingredients
- 8 oz pasta
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tbsp mustard
- 1/4 cup relish
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool, then set aside.
- Prepare Eggs: Peel the hard-boiled eggs and mash them in a large mixing bowl.
- Mix Dressing: To the mashed eggs, add mayonnaise, mustard, and relish. Stir well to combine into a creamy dressing.
- Combine Salad: Add the cooled pasta to the egg mixture. Mix thoroughly to evenly coat all the pasta with the deviled egg dressing.
- Season: Season with salt and pepper to taste, adjusting flavors as desired.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour to let flavors meld and serve chilled.
- Garnish and Serve: Before serving, sprinkle paprika over the salad for color and a subtle smoky taste.
Notes
- Use elbow macaroni or rotini for best texture and flavor absorption.
- Refrigerate for at least an hour to enhance flavor melding and chill the salad properly.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Relish adds a sweet and tangy crunch; finely chopped pickles can be used as a substitute.
- This salad is best served chilled and consumed within 2 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
