Summertime Favorite: Deviled Egg Pasta Salad
As the sun shines brighter and the days grow longer, a light, refreshing salad becomes a must-have for picnics, barbecues, and outdoor gatherings. This Deviled Egg Pasta Salad takes a beloved classic and turns it into a delightful dish that’s both familiar and excitingly different. Combining the creamy, tangy flavors of deviled eggs with the satisfying chew of pasta, this salad is a versatile addition to any summer menu, offering a tasty twist on two picnic classics.
A Creamy Twist on Pasta Salad
This Deviled Egg Pasta Salad is not only easy to make but also full of flavor. It’s a fantastic way to use up leftover hard-boiled eggs, and the addition of classic deviled egg elements like mayonnaise, mustard, and pickle relish ensures each bite is bursting with flavor. The pasta adds a satisfying texture, making this salad a filling choice that still feels light and refreshing.
Deviled Egg Pasta Salad
Ingredients:
- 12 oz pasta, cooked and drained
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 1/4 cup pickle relish
- Salt and pepper to taste
- Paprika for garnish
- Chopped parsley for garnish
Directions:
- Begin by cooking your pasta according to package instructions until it is al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool it down quickly. This ensures the pasta remains firm and ready to absorb the dressing.
- In a large mixing bowl, combine the cooked and cooled pasta with the chopped hard-boiled eggs. The eggs add a rich, creamy texture that contrasts nicely with the pasta.
- In a separate small bowl, whisk together the mayonnaise, mustard, and pickle relish. Add salt and pepper to taste. This mixture will create a creamy, flavorful dressing that mimics the filling of deviled eggs.
- Pour the dressing over the pasta and egg mixture. Gently mix everything together until the pasta and eggs are evenly coated with the dressing. Be careful not to mash the eggs too much while stirring.
- Sprinkle the salad with paprika and chopped parsley before serving. The paprika adds a mild, smoky flavor and a vibrant color, while the parsley provides a fresh, herbal note.
- Chill the salad in the refrigerator for at least 1 hour before serving. This resting period allows the flavors to meld together and the salad to absorb the dressing, enhancing the overall taste.
