Deviled Egg Pasta Salad Recipe
This Deviled Egg Pasta Salad combines the creamy richness of deviled eggs with the hearty satisfaction of pasta, making it a unique and delightful dish perfect for potlucks, BBQs, or as a quick side dish. With tangy mustard, crunchy celery, and the subtle sweetness of pickle relish, this salad is a versatile crowd-pleaser.
Ingredients
- 8 ounces elbow macaroni or your favorite small pasta
- 6 hard-boiled eggs peeled and chopped
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon mustard Dijon or yellow
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon paprika plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks finely chopped
- 3 green onions thinly sliced
- ¼ cup sweet pickle relish optional
- Fresh parsley chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
- Drain and rinse under cold water, then set aside to cool completely.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth and creamy.
- Add the cooled pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) to the bowl with the dressing.
- Gently fold the ingredients together until the pasta and eggs are evenly coated.
- Cover the bowl with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Stir the salad before serving, sprinkle with extra paprika, and garnish with chopped parsley.
- Serve chilled, alongside grilled meats or as a standalone dish with crusty bread.
Notes
For a lighter version, substitute Greek yogurt for the mayonnaise and sour cream. Add fresh herbs like dill or chives for an extra burst of flavor.
Nutrition
Serving: 200gCalories: 320kcal
Love this recipe?Follow us at @Recipecs for more