Description
Creamy Deviled Egg Pasta Salad: A crowd-pleasing dish with deviled eggs, pasta, and a creamy dressing. Perfect for picnics and potlucks!
Ingredients
Scale
- 8 oz (230g) rotini pasta or medium shell pasta
- 8 large eggs
- ¾ cup (180ml) mayonnaise (use full-fat for richness)
- 2 tablespoons (30ml) Dijon mustard
- 1 tablespoon (15ml) yellow mustard
- 2 tablespoons (30ml) sweet pickle relish
- 2 tablespoons (30ml) apple cider vinegar
- ½ teaspoon (2.5g) paprika, plus more for garnish
- ½ teaspoon (2.5g) salt
- ¼ teaspoon (1.25g) freshly ground black pepper
- ¼ cup (40g) finely diced red onion
- ⅓ cup (50g) diced celery (about 2 stalks)
- 2 tablespoons (8g) fresh dill, chopped (or 2 teaspoons dried)
- 2 tablespoons (8g) fresh chives, chopped
Instructions
- Step 1: Begin by cooking the pasta according to package directions, but aim for slightly past al dente as mentioned in the pro tips. Drain thoroughly and rinse under cold water to halt the cooking process. Toss with a small drizzle of olive oil to prevent sticking, then set aside in a large mixing bowl to cool completely.
- Step 2: While the pasta cooks, prepare your eggs. Place them in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let sit for exactly 10 minutes. Transfer eggs immediately to an ice water bath and let cool for at least 5 minutes.
- Step 3: Peel the cooled eggs and separate 6 of the yolks from the whites. Place these yolks in a medium bowl and mash thoroughly with a fork. Chop all the egg whites plus the remaining 2 whole eggs into small, bite-sized pieces and set aside.
- Step 4: To create the creamy dressing, add mayonnaise, both mustards, pickle relish, apple cider vinegar, paprika, salt, and pepper to the mashed egg yolks. Whisk until completely smooth and well combined. This creates the signature deviled egg flavor that makes this Creamy Deviled Egg Pasta Salad so special.
- Step 5: Add the cooled pasta to a large serving bowl along with the chopped egg whites, diced red onion, and celery. Pour approximately ¾ of the dressing over the mixture and gently fold everything together until evenly coated. Reserve the remaining dressing.
- Step 6: Fold in the fresh herbs, saving a small amount for garnish. Taste and adjust seasoning if needed. Cover the Creamy Deviled Egg Pasta Salad and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to meld.
- Step 7: Before serving, stir in the reserved dressing to refresh the moisture and creaminess. Garnish with a sprinkle of paprika and the remaining herbs for a beautiful presentation that hints at the classic deviled egg inspiration.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 5 grams
- Sodium: 540 mg
- Fat: 28 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 23 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 2 grams
- Protein: 13 grams
- Cholesterol: 230 mg