Flavorful Deviled Eggs Pasta Salad
A comforting and crowd-pleasing pasta salad that combines the rich flavors of deviled eggs with tender pasta, herbs, and a tangy dressing.
Ingredients
Main Ingredients
- 12 large eggs, hard-boiled and peeled (reserve 4 yolks for the dressing)
- 12 ounces short pasta (rotini, shells, or fusilli)
- 1 cup mayonnaise can substitute with Greek yogurt for a lighter option
- 2 tablespoons Dijon mustard can substitute with yellow mustard for a milder flavor
- 1 tablespoon apple cider vinegar
- 1/2 cup finely diced celery
- 1/3 cup finely chopped red onion or green onions green onions are milder
- 1/4 cup sweet pickles or relish, drained
- 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
- Salt and freshly ground black pepper to taste
- Paprika for garnish
- 1 cup peas or chopped asparagus (optional) for a healthy option
Instructions
Preparation
- Hard-boil the eggs: Place eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. Drain and transfer eggs to an ice bath to stop cooking; peel when cool.
- Cook the pasta: Meanwhile, salt a pot of water and cook the pasta until al dente. Drain and rinse under cold water to stop cooking and toss with a drizzle of olive oil to prevent sticking.
- Make the deviled dressing: Reserve 4 egg yolks; chop or mash the remaining hard-boiled whites and set aside. In a bowl, mash the reserved yolks with mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt, and pepper until smooth.
- Combine: In a large mixing bowl, toss the cooled pasta with the deviled dressing, then fold in chopped egg whites, celery, onion, pickles, and herbs. Add peas or asparagus if using.
- Chill and marry flavors: Cover and chill for at least 30 minutes to let the flavors bloom. Before serving, sprinkle with paprika and a few extra chopped yolks.
Notes
Store in an airtight container in the refrigerator for up to 3 days. To brighten flavors after refrigeration, stir in a splash of lemon juice or a teaspoon of apple cider vinegar before serving.