Introducing “Picnic Perfect: Deviled Egg Pasta Salad,” a delightful twist on two classic dishes that combine to create a unique and flavorful experience. This recipe marries the creamy, tangy qualities of deviled eggs with the satisfying heft of pasta salad, making it an ideal choice for picnics, potlucks, and any outdoor gathering. With its bold flavors and comforting texture, this pasta salad is sure to be a crowd-pleaser, offering a novel take on familiar favorites.
Why You’ll Love Deviled Egg Pasta Salad:
- Crowd-Pleasing Flavors: Combines the beloved taste of deviled eggs with the hearty nature of pasta salad.
- Versatile Dish: Perfect for any occasion, from family barbecues to elegant buffet spreads.
- Make-Ahead Convenience: Can be prepared in advance, making your event planning easier.
- Customizable: Easily adaptable to include additional ingredients or cater to dietary preferences.
Ingredients Notes For Deviled Egg Pasta Salad:
- Pasta: Use small pasta shapes like macaroni, fusilli, or shells that can easily scoop up the dressing and mix well with other ingredients.
- Eggs: Hard-boiled and finely chopped, they are the star of the dish, providing the classic deviled egg flavor.
- Mayonnaise and Mustard: Create the creamy, tangy dressing reminiscent of deviled eggs.
- Paprika: Adds a subtle smokiness and vibrant color, enhancing the deviled egg appeal.
- Pickle Relish: Brings a touch of sweetness and tang, balancing the flavors.
- Onion and Celery: Provide crunch and a fresh contrast to the creamy elements.
- Fresh Herbs: Chives or parsley add freshness and a pop of color.
Recipe Steps:
- Cook Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to cool; set aside to drain well.
- Prepare Eggs: Hard-boil the eggs, then cool, peel, and finely chop them.
- Make the Dressing: In a large bowl, mix mayonnaise, mustard, a dash of vinegar (if desired), paprika, salt, and pepper. Stir until smooth and creamy.
- Combine Ingredients: Add the cooked pasta, chopped eggs, diced onion, celery, and pickle relish to the dressing. Toss to ensure everything is evenly coated.
- Chill: Cover and refrigerate the salad for at least one hour or overnight to allow the flavors to meld.
- Serve: Garnish with additional paprika and chopped fresh herbs before serving.
Storage Options:
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the pasta may absorb some of the dressing.
How to Make Deviled Egg Pasta Salad At Home
Ingredients
Scale
For the Pasta Salad:
- 8 ounces elbow macaroni (or your choice of pasta like shells or rotini)
- 6 hard-boiled eggs, peeled
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish or chopped pickles
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup mustard (yellow or Dijon depending on your preference)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional, adjust to taste)
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Eggs:
- Slice each hard-boiled egg in half. Gently remove the yolks and place them in a separate bowl. Chop the egg whites and set aside.
- Make the Dressing:
- In the bowl with the egg yolks, add mayonnaise, mustard, vinegar, sugar (if using), and salt and pepper. Mash and stir the mixture until smooth and creamy.
- Combine the Salad:
- In a large mixing bowl, combine the cooled pasta, chopped egg whites, celery, red onion, and sweet pickle relish.
- Pour the dressing over the pasta mixture and stir gently until everything is well coated.
- Chill and Serve:
- Cover and refrigerate the salad for at least an hour to allow the flavors to meld together.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary. Sprinkle with paprika for color and a hint of smoky flavor.
