Description
Creamy deviled egg pasta salad blends classic picnic flavors into one irresistible dish. Tangy mayo, zesty mustard, and perfectly chopped eggs create a crowd-pleasing summer side you’ll crave at every gathering.
Ingredients
Scale
Pasta and Eggs:
- 8 ounces (226 grams) ditalini pasta
- 6 hard boiled eggs
Dressing and Seasonings:
- 3/4 cup (180 milliliters) mayonnaise
- 3 tablespoons (45 milliliters) white wine vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon horseradish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
Garnish and Mix-ins:
- 1/4 cup (40 grams) celery
- 1/4 cup (40 grams) dill pickle
- 2 green onions
- 1 teaspoon green onion
- sprinkle paprika
Instructions
- Boil pasta in well-salted water according to package instructions. Cook until al dente, then immediately drain and rinse with cold water to halt cooking process. Allow pasta to cool completely in colander.
- Carefully peel hard-boiled eggs and separate yolks from whites. Finely chop egg whites into uniform pieces and transfer to large mixing bowl. Thoroughly mash egg yolks with fork until smooth and creamy.
- Create dressing by whisking together mayonnaise, mustard, vinegar, paprika, horseradish, salt, and pepper in separate bowl. Incorporate mashed egg yolks into dressing, mixing until consistency becomes uniform.
- Add cooled pasta to bowl containing chopped egg whites. Incorporate finely diced celery, chopped dill pickles, and sliced green onions into mixture. Gently fold dressing over ingredients, ensuring even coating without breaking pasta or eggs.
- Enhance visual appeal by sprinkling additional paprika and fresh green onion slices across salad surface. Refrigerate for minimum 60 minutes at 40°F to allow flavors to develop and integrate thoroughly. Serve chilled for optimal taste experience.
Notes
- Select elbow macaroni or shell pasta for better dressing absorption and texture variation.
- Use room temperature eggs to prevent cracking during boiling and ensure easier peeling.
- Customize dressing by adding Greek yogurt for tanginess and reduced calorie content.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg