Description
Creamy, tangy, and perfectly balanced, this Tasty Deviled Eggs Pasta Salad blends the flavor of deviled eggs with tender pasta. Ideal for picnics, dinners, or potlucks.
Ingredients
8 oz small pasta (ditalini or small elbow macaroni)
6 hard-boiled eggs, peeled and cut into 1/2-inch pieces
2 tbsp sliced green onions
2 tbsp finely diced red onion
1/4 cup cooked, crumbled bacon (optional)
3/4 cup mayonnaise
1 1/2 tbsp Dijon mustard
1 tsp white vinegar
1 garlic clove, minced
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1/4 tsp smoked paprika, plus extra for garnish
Instructions
1. Boil salted water in a large pot and cook the pasta according to package directions until tender. Drain and rinse with cold water to cool.
2. While the pasta cools, peel the eggs, separate yolks from whites, and finely chop the whites. Set aside.
3. Mash the yolks in a bowl and mix in mayonnaise, Dijon mustard, vinegar, garlic, cayenne, salt, and paprika until smooth.
4. In a large bowl, combine pasta, chopped egg whites, red onion, and green onions. Add the yolk-based dressing.
5. Gently mix until evenly coated, adjust seasoning if needed, and garnish with extra smoked paprika.
Notes
Pasta and eggs can be cooked a day in advance to save time.
If salad seems dry after chilling, add a little more mayo or olive oil.
Smoked paprika adds flavor and color; regular paprika can be substituted.
Recipe can be customized with extra veggies or by omitting bacon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiled and Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg