Deviled Egg Pasta Salad Recipe: A Classic Dish with a Twist

How to Make Deviled Egg Pasta Salad

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to the package instructions.
2. Drain the pasta and rinse under cold water to cool it down and stop the cooking process. Set aside.

Step 2: Prepare the Hard-Boiled Eggs

1. Place the eggs in a pot and cover them with water. Bring to a boil, then turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes.
2. Drain the hot water, transfer the eggs to an ice bath, and let them cool completely.
3. Peel the eggs and set aside two eggs for garnish. Chop the remaining four eggs into bite-sized pieces.

Step 3: Make the Dressing

1. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard (if using), apple cider vinegar, sugar, paprika, salt, and black pepper. Taste and adjust the seasonings as needed.

Step 4: Assemble the Salad

1. Add the cooked pasta, chopped eggs, celery, red onion, and pickles (if using) to the bowl with the dressing.
2. Gently mix everything together until the pasta and vegetables are evenly coated. Be careful not to mash the eggs.

Step 5: Garnish and Serve

1. Slice the reserved eggs into thin rounds and arrange them on top of the salad.
2. Sprinkle a little extra paprika on top for a pop of color and flavor.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Serving and Storing Deviled Egg Pasta Salad

• To Serve: Serve chilled as a side dish alongside grilled meats, sandwiches, or barbecue. It’s also filling enough to be enjoyed on its own as a light lunch.
• To Store: Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again, as the dressing may settle.

Tips for the Perfect Deviled Egg Pasta Salad

1. Use Fresh Ingredients: The better your eggs, mayonnaise, and mustard, the better the flavor of the salad.
2. Customize the Texture: If you prefer a chunkier salad, chop your ingredients coarsely. For a smoother texture, finely dice the celery and onion.
3. Add a Kick: If you like a spicier salad, add a dash of cayenne pepper or a splash of hot sauce to the dressing.
4. Let It Rest: Allowing the salad to chill for at least an hour is crucial for developing the full depth of flavor.