Deviled Egg Pasta Salad
Creamy, tangy, and comfortingly familiar — Deviled Egg Pasta Salad hits all the right notes. This dish blends the rich, zesty flavors of deviled eggs with tender pasta for a hearty side or a light main that’s ready in just a little time.
Servings: 4 servings
Equipment
- Mixing Bowl
- Saucepan
- Colander
Ingredients
Ingredients
- 8 ounces elbow or rotini pasta, dry
- 6 large eggs room temperature recommended for even cooking
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, chopped
- Fresh parsley for garnish, chopped
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta completely. Drain well.
- In a saucepan, place the eggs and cover them with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let the eggs sit, covered, for 12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Peel the eggs and chop them into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and salt and pepper to taste until smooth and well combined.
- Add the cooked pasta, chopped eggs, red onion, celery, and dill pickles to the bowl. Gently fold everything together until the pasta and eggs are evenly coated with the dressing.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors meld. When ready to serve, garnish with fresh chopped parsley and serve cold.
Notes
Store in an airtight container in the refrigerator for up to 3 days for best texture and flavor. Egg-based salads are best eaten within this timeframe.