Deviled Egg Pasta Salad
Creamy, tangy, and satisfyingly hearty, Deviled Egg Pasta Salad is a comforting dish that combines the flavors of deviled eggs with a chilled pasta salad.
Equipment
- Pot
- Mixing Bowl
- Spatula
Ingredients
Pasta
- 8 ounces elbow or rotini pasta cooked according to package instructions and cooled
Eggs
- 6 large eggs hard-boiled, cooled, peeled, and roughly chopped
Dressing
- 1/2 cup mayonnaise room temperature for easier mixing
- 1 tablespoon Dijon mustard for that classic deviled tang
- 1 tablespoon apple cider vinegar adds bright acidity
- 1 teaspoon garlic powder for subtle savory depth
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
Vegetables
- 1/4 cup red onion finely chopped, for sharp crunch
- 1/4 cup celery finely chopped, for fresh texture
- 1/4 cup dill pickles chopped, for briny balance
Garnish
- to taste fresh parsley roughly chopped, for garnish
Instructions
- Cook the pasta according to package instructions in generously salted water until al dente. Drain, rinse under cold water to stop cooking, and set aside to cool completely.
- Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and let sit for 12 minutes. Transfer eggs to an ice bath or run under cold water to cool, then peel and chop roughly.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt and pepper until smooth and well combined. Taste and adjust seasoning as needed.
- Add the cooled pasta, chopped eggs, finely chopped red onion, celery, and chopped dill pickles to the bowl. Gently fold everything together with a spatula so the pasta and eggs are evenly coated without breaking the eggs into mush.
- Cover the bowl and chill in the refrigerator for at least 30 minutes to let flavors meld; chilling also firms the texture for better serving.
- Before serving, give the salad a gentle stir, taste for final seasoning, garnish with fresh parsley, and serve cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold.