Deviled Egg Pasta Salad
Deviled Egg Pasta Salad takes everything you love about classic deviled eggs and turns it into a creamy, tangy, make-ahead side dish. Tender pasta is tossed with chopped eggs and a smooth, mustardy dressing that actually tastes like deviled eggs.
Servings 6
Calories 276kcal
Ingredients
- 8 ounces elbow macaroni
- 6 large eggs
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt plus more to taste
- ¼ teaspoon pepper
- ½ cup celery finely diced
- ¼ cup red onion finely diced
- 2 tablespoons green onions sliced
- paprika for garnish
Instructions
- Get prepped. Bring a pot of salted water to a boil and cook 8 ounces elbow macaroni according to package directions until tender. Drain and rinse under cold water to cool.
- Cook 6 large eggs, then peel them. Separate the yolks from the whites. Chop the egg whites. Finely dice the celery, green onions, and red onion. They should be around the same size (dice small - no one wants a huge bite of any of these)
- Make the dressing. In a large bowl, mash the egg yolks until smooth. Add ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy and fully combined.
- Combine. Add the cooled pasta, chopped egg whites, ½ cup celery, and ¼ cup red onion to the bowl. Gently stir until everything is evenly coated in the dressing.
- Chill. Cover and refrigerate for at least 1 hour to let the flavors come together.
- Finish. Stir, taste, and adjust seasoning if needed. Sprinkle with paprika and 2 tablespoons green onions just before serving.
Notes
- Take the time to mash the egg yolks really well so they are as broken up as possible before adding the rest of the dressing ingredients. A smooth base makes the whole salad creamier and more cohesive.
- Rinsing the pasta matters here. It stops the cooking and keeps the dressing from getting oily or separating.
- Keep your mix-ins small and even so every bite feels balanced and nothing overpowers the dish.
- Let it chill. The flavor settles and the texture improves once everything has had time to sit.
- Before serving, stir and taste again. Cold pasta dulls flavor, so a pinch of salt or a spoon of mayo or sourc cream can bring it right back.
Nutrition
Calories: 276kcal | Carbohydrates: 32g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 474mg | Potassium: 225mg | Fiber: 2g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
