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Deviled Egg Pasta Salad

A delightful pasta salad that combines the creamy flavors of deviled eggs with the satisfying texture of pasta, perfect for gatherings and comfort meals.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta (your choice; preferred rotini for texture)
Egg Ingredients
  • 4 pieces hard-boiled eggs A classic for that rich texture.
Dressing Ingredients
  • 1/2 cup mayonnaise Can replace with Greek yogurt for a healthier option.
  • 1 tbsp Dijon mustard For a hint of tang.
  • 1 tbsp apple cider vinegar Adds a lovely zing.
  • 1/4 cup chopped green onions Great for a fresh crunch.
  • to taste salt and pepper
  • optional diced pickles or relish For an extra burst of flavor.

Method
 

Preparation
  1. In a large pot, boil water and add a pinch of salt. Toss in the pasta and cook until al dente. Drain and rinse under cold water to stop the cooking process.
  2. While the pasta cools, peel and chop the hard-boiled eggs into small pieces, keeping some larger chunks for texture.
  3. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Mixing
  1. In a large mixing bowl, combine the cooked pasta, chopped eggs, and green onions. Pour the dressing over the mixture and gently fold to combine, ensuring everything is coated well.
Chill and Serve
  1. Refrigerate the salad for at least 30 minutes to let the flavors meld beautifully. Serve it chilled, garnished with extra green onions if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Best enjoyed cold; if preferred warm, gently reheat on the stove over low heat, stirring to maintain creaminess. Avoid the microwave, as it can make the pasta mushy.