Description
Creamy and zesty deviled egg pasta salad brings classic picnic flavors together in one delightful dish. Fresh herbs and tangy mustard dressing elevate this crowd-pleasing summer classic that you’ll crave at potlucks and backyard gatherings.
Ingredients
Scale
Protein:
- 8 large eggs
Pasta:
- 2 cups elbow macaroni, cooked and drained
Seasonings and Dressing:
- 1/2 cup (120 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) white vinegar
- 1 teaspoon (5 milliliters) sugar
- Salt to taste
- Pepper to taste
- 2 tablespoons (30 milliliters) fresh parsley, chopped
- 1 tablespoon (15 milliliters) relish (optional)
Garnish:
- Paprika for garnish
Instructions
- Submerge eggs in a pot of water, ensuring they’re fully covered. Bring liquid to a rolling boil, then reduce heat to a gentle simmer for 11 minutes to achieve perfectly cooked hard-boiled eggs.
- Remove eggs from hot water and immediately transfer to an ice bath, allowing them to cool completely before peeling and roughly chopping into bite-sized segments.
- Cook elbow macaroni in salted water until al dente, then drain and rinse with cold water to halt the cooking process and prevent sticking.
- Whisk together creamy mayonnaise, tangy Dijon mustard, zesty white vinegar, a touch of sugar, and a pinch of salt and pepper in a separate mixing vessel until the dressing reaches a smooth, uniform consistency.
- Combine the cooled pasta and chopped eggs in a spacious mixing bowl, creating a harmonious base for the salad.
- Drizzle the prepared dressing over the pasta and egg mixture, carefully folding the ingredients to ensure even coating and distribution of flavors.
- Incorporate sweet pickle relish for an extra burst of tangy complexity, gently mixing to integrate the additional layer of taste.
- Sprinkle finely chopped fresh parsley and a light dusting of paprika across the top of the salad for a vibrant visual and flavor finish.
- Refrigerate the pasta salad for a minimum of 30 minutes, allowing the flavors to meld and intensify before serving chilled.
Notes
- Egg-cellent Prep: Gently tap hard-boiled eggs on a hard surface to crack the shell, then roll to make peeling easier and prevent tearing the egg whites.
- Flavor Boost: Add a dash of smoked paprika or chopped chives for extra depth and complexity in the pasta salad.
- Dietary Twist: Swap regular mayonnaise with Greek yogurt or vegan mayo to create a lighter, healthier version suitable for different dietary needs.
- Make-Ahead Magic: This pasta salad tastes even better after 24 hours, allowing the flavors to fully develop and integrate in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (for eggs)
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 210 mg