This Easy Deviled Egg Pasta Salad mixes creamy goodness and comforting pasta. With hard-boiled eggs, mayo, and a sprinkle of herbs, it’s a satisfying twist on classic flavors!
Honestly, it’s like your favorite deviled eggs decided to throw a pasta party! I love to make a big bowl of this salad for picnics or any gathering—it always disappears quickly!
Key Ingredients & Substitutions
Pasta: I recommend using small pasta like ditalini or elbow macaroni. If you’re looking for gluten-free options, try chickpea or lentil pasta—it holds up well!
Eggs: Hard-boiled eggs are key for that classic deviled flavor. For a vegan twist, you can use tofu or chickpea salad blended with spices for a similar creaminess.
Mayonnaise: Regular mayonnaise gives a creamy texture. If you’re looking for a lower-fat option, Greek yogurt works nicely too—just adjust seasoning accordingly. For dairy-free, use vegan mayo.
Dijon Mustard: This adds a bit of zing. If you don’t have it, yellow mustard can substitute, but it will change the taste slightly. Alternatively, a touch of horseradish can add some kick.
Spices: Smoked paprika is my favorite for depth. If you don’t have it, regular paprika works too, or even some cayenne if you like a little heat!
How Do I Perfectly Hard-Boil Eggs?
Boiling eggs may seem simple, but getting them just right is essential for this recipe. Follow these steps to avoid overcooked eggs:
- Place eggs in a saucepan and cover with cold water—about an inch above the eggs.
- Bring the water to a rolling boil, then cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- Transfer eggs to an ice bath (a bowl with water and ice) for about 5-10 minutes to stop the cooking process and make peeling easier.
- Once cooled, gently tap each egg against a hard surface to crack and peel under running water for easier removal of the shell.
Using this method, you’ll get perfectly cooked eggs every time! Enjoy your pasta salad.
Easy Deviled Egg Pasta Salad
Ingredients You’ll Need:
Pasta and Eggs:
- 8 oz small pasta (like ditalini or small elbows)
- 6 large eggs, hard-boiled and chopped
Dressing:
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika, plus extra for garnish
- Salt and black pepper, to taste
Vegetable Add-ins:
- 2 tbsp finely chopped red onion
- 2 tbsp chopped green onions (scallions)
How Much Time Will You Need?
This Easy Deviled Egg Pasta Salad takes about 20 minutes to prepare, plus at least 1 hour to chill in the refrigerator. It’s a quick and easy dish to whip up that’s perfect for gatherings or meal prep!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add the small pasta and cook according to the package instructions until al dente. Once cooked, pour the pasta into a colander, and rinse it under cold water to stop the cooking process. Make sure to drain it thoroughly!
2. Prepare the Eggs:
While the pasta is cooking, place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, then cover the saucepan, turn off the heat, and let the eggs sit for about 12 minutes. After the time is up, transfer the eggs to an ice bath to cool, then peel and chop them once cooled.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk everything together until smooth and creamy.
4. Combine Ingredients:
Gently fold the chopped hard-boiled eggs, cooked pasta, and red onion into the dressing. Then, add in 1 tablespoon of the chopped green onions. Be careful when mixing so you don’t break up the eggs too much—just make sure everything gets evenly coated!
5. Final Touches:
Give it a taste and adjust the seasoning with more salt, pepper, or even a splash more vinegar if desired. Remember, it should be flavorful!
6. Serve and Enjoy:
Transfer the pasta salad to a serving bowl. Garnish with the remaining green onions and a sprinkle of smoked paprika for that extra touch. Chill the salad in the refrigerator for at least 1 hour before serving for the best flavor. Enjoy your delicious Easy Deviled Egg Pasta Salad!
FAQ for Easy Deviled Egg Pasta Salad
Can I Use Different Pasta Shapes?
Absolutely! While small pasta like ditalini or elbow macaroni works best, you can use any pasta shape you prefer. Just make sure it’s small enough to mix well with the other ingredients.
How Long Does This Salad Last in the Fridge?
This pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving, as the dressing may thicken a bit over time.
Can I Make This Salad Vegan?
Yes! To make this salad vegan, substitute the mayonnaise with a vegan mayo and replace the hard-boiled eggs with mashed avocado or a chickpea mixture seasoned with similar spices for creaminess.
How Do I Prevent the Eggs from Cracking While Boiling?
To prevent cracks, place the eggs in the pot before adding water and ensure the water is at room temperature. Gradually bring it to a boil to reduce sudden temperature changes. You can also add a splash of vinegar to the water to help the egg whites set if any cracks do occur!
