deviled egg pasta salad
This creamy deviled egg pasta salad combines tender pasta with a tangy, rich deviled egg dressing, accented with red onion, green onions, and a touch of smoky paprika for a perfect summer side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 pieces hardboiled eggs
- 8 ounces ditalini pasta small penne or elbow macaroni can be used
- 0.75 cup mayonnaise
- 1.5 tablespoons Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic finely minced or crushed to paste
- 0.5 teaspoon kosher salt adjust to taste
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons red onion finely chopped
- 2 tablespoons green onions
- 0.25 cup cooked and crumbled bacon (optional)
Instructions
Preparation Steps
- Cook the pasta according to package directions, adding a tablespoon of kosher salt to the boiling water. Drain and rinse under cold water until cooled. Meanwhile, peel the hardboiled eggs and separate the yolks from the whites.
- Chop the egg whites and set aside. Press the egg yolks through a fine mesh strainer into a large bowl. Add mayonnaise, Dijon mustard, white vinegar, minced garlic, kosher salt, smoked paprika, and cayenne pepper to the yolks. Whisk until smooth and well combined.
- Add the cooled pasta to the yolk dressing and stir to coat well. Fold in the chopped red onion, green onions, and egg whites. Garnish with extra green onions and paprika if desired. Serve immediately or refrigerate until ready to serve.
Notes
This pasta salad is best served chilled and makes a great side for picnics, barbecues, or a light lunch. Adding crumbled bacon is optional but adds a smoky, savory layer to the dish.