Creamy Deviled Egg Pasta Salad: A Tangy Twist on a Classic
If you're looking for a pasta salad that’s both flavorful and simple to prepare, the creamy deviled egg pasta salad is an absolute winner. This recipe is an ideal dish for those hot summer days, family gatherings, or even casual picnics in the park. With its rich, creamy dressing and the classic flavors of deviled eggs, this pasta salad is a twist on the traditional deviled eggs you’re familiar with. It's easy to make, and the ingredients come together in just a few simple steps, resulting in a perfect side dish that everyone will love.
Equipment
- Large Pot: For boiling the pasta.
- Mixing Bowls: To combine the ingredients and make the dressing.
- Whisk: For blending the dressing smoothly.
- Cutting Board and Knife: For chopping the celery, red onion, and dill pickles.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Serving Bowl: For presenting the finished pasta salad.
Ingredients
- 1 lb elbow pasta or any pasta of your choice
- 6 large eggs boiled and peeled
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika for garnish
- 1/4 cup chopped green onions optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, usually around 8-10 minutes. Once done, drain the pasta and rinse it with cold water to stop the cooking process. Set aside to cool.
- Prepare the eggs: Place the eggs in a medium-sized saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 9-12 minutes. After cooking, transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and chop them into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper. Adjust the seasoning to taste.
- Combine pasta, eggs, and dressing: In a large mixing bowl, combine the cooled pasta and chopped boiled eggs. Pour the dressing over the pasta and eggs and stir until everything is evenly coated.
- Chill and serve: Cover the pasta salad and refrigerate it for at least 1 hour to allow the flavors to meld together. When ready to serve, sprinkle paprika on top for a garnish and add chopped green onions if desired.
Notes
To make your Creamy Deviled Egg Pasta Salad truly exceptional, here are some tips and tricks:
Use Fresh Ingredients: Fresh eggs, high-quality mayonnaise, and crisp vegetables can make a significant difference in the taste.
Egg Yolks: For a richer flavor, use extra egg yolks in the dressing.
Pickle Juice: Add a splash of pickle juice to the dressing for an extra tangy kick.