Description
Deviled Egg Pasta Salad: Creamy pasta tossed with deviled eggs, bacon, and tangy mustard dressing. A crowd-pleasing, comforting dish.
Ingredients
Scale
- 8 oz (225g) short pasta (rotini, farfalle, or elbow macaroni)
- 6 large eggs
- ½ cup (120ml) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon white vinegar
- ½ teaspoon paprika, plus more for garnish
- ¼ teaspoon garlic powder
- ¼ cup (40g) finely diced red onion
- 2 celery stalks (about ½ cup/50g), finely diced
- 3 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Cook the Pasta Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Add pasta and cook according to package directions for a slightly softer than al dente texture, usually 8-10 minutes. Drain in a colander and rinse briefly with cold water to stop the cooking process. Toss with a drizzle of olive oil to prevent sticking, then transfer to a large mixing bowl to cool completely.
- Step 2: Prepare the Eggs While the pasta cooks, place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then immediately remove from heat, cover, and let stand for 10 minutes. Transfer eggs to an ice bath and cool completely, about 5 minutes. Peel the eggs and separate the whites from the yolks, placing the yolks in a medium bowl and coarsely chopping the whites.
- Step 3: Make the Dressing Mash the egg yolks with a fork until finely crumbled. Add mayonnaise, both mustards, pickle relish, vinegar, paprika, and garlic powder. Whisk vigorously until smooth and creamy, creating that signature deviled egg texture. Season with salt and pepper to taste, remembering that the pasta will absorb some of the seasoning.
- Step 4: Combine and Chill Add the chopped egg whites, diced red onion, celery, and fresh dill to the cooled pasta. Pour the dressing over the mixture and gently fold everything together until evenly coated. The yellow dressing should beautifully coat each piece of pasta, creating that distinctive Deviled Egg Pasta Salad appearance. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is even better for flavor development.
- Step 5: Serve and Garnish Before serving, gently stir the salad and taste for seasoning, adding more salt and pepper if needed. Transfer to a serving bowl and sprinkle lightly with additional paprika for that classic deviled egg appearance. Garnish with extra fresh dill sprigs for a beautiful presentation that hints at the flavors within.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 320 per serving
- Sugar: 4 grams
- Sodium: 430 mg
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 9 grams
- Cholesterol: 190 mg