Discover the simplicity and delight of our Deviled Egg Pasta Salad, featuring elbow macaroni, hard-cooked eggs, mayonnaise, Dijon mustard, baby dill pickles, and a host of fresh vegetables, all dressed in a creamy, tangy sauce.
As a kid, I remember the buzz of excitement around our family’s annual summer picnic, where Aunt Martha’s deviled eggs were always the star of the show. Last summer, faced with a last-minute gathering and missing Aunt Martha’s signature dish, I improvised. I had pasta, eggs, and a fridge full of condiments. Thus, my Deviled Egg Pasta Salad was born. Combining the beloved flavors of deviled eggs with the hearty substance of pasta salad turned into more than just a dish; it became a bridge between cherished memories and new experiences, a hit at the party, and a new tradition in its own right.
Why You’ll Love The Deviled Egg Pasta Salad
What sets this Deviled Egg Pasta Salad apart? First, it marries the beloved flavors of classic deviled eggs with the satisfying heft of pasta salad, making it a substantial yet easy dish perfect for gatherings.
The dressing, rich with mayonnaise and Dijon mustard, echoes the familiar, creamy taste of deviled eggs, while additions like chopped pickles and a splash of pickle juice introduce a delightful tanginess that cuts through the richness.
This recipe is not just a side dish; it’s a conversation starter, a nostalgic nod, and a testament to the power of good food to bring people together.
Ingredients Notes
Each ingredient in this Deviled Egg Pasta Salad is chosen for its ability to contribute to a creamy, tangy, and utterly satisfying dish. Here’s a breakdown of what you’ll need:
- Elbow Macaroni: The backbone of the salad, its curves hold onto the rich, creamy dressing.
- Hard-Cooked Eggs: Essential for delivering that classic deviled egg flavor, they’re used both chopped in the salad and as a yolk base for the dressing.
- Mayonnaise: Preferably a rich variety like Duke’s for its superior flavor and creaminess.
- Dijon Mustard: Adds a tangy depth to the dressing, balancing the richness of the mayo.
- Baby Dill Pickles and Liquid: These provide crunch and a vinegary bite, enhancing the overall freshness of the salad.
- Red Onion and Celery: Offer crunch and a mild spicy note, perfect for adding texture and flavor.
- Chives and Paprika: Serve as aromatic garnishes, adding a hint of spice and vibrant color.
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How To Make Deviled Egg Pasta Salad
Crafting this Deviled Egg Pasta Salad is a straightforward process that yields delicious results. Let’s walk through each step:
- Cooking the Pasta: Begin by boiling a large pot of salted water and cook the elbow macaroni until al dente. This ensures your pasta is firm to the bite, holding up under the weight of the dressing. Once cooked, drain and rinse under cold water to stop the cooking process and cool it down quickly.
- Preparing the Eggs: While the pasta cooks, halve your hard-cooked eggs. Carefully remove the yolks from eight halves and set the whites aside. This separation is crucial as the yolks will be used to enrich the dressing, giving it that unmistakable deviled egg flavor.
- Making the Dressing: In a large bowl, whisk the reserved egg yolks with mayonnaise, mustard, pickle liquid, and seasonings until almost smooth. This mixture should be creamy with slight chunks of yolk remaining for texture.
- Combining the Ingredients: To the dressing, add the chopped onions, celery, pickles, and the reserved egg whites. Then, fold in the cooled macaroni ensuring each piece is evenly coated with the creamy dressing.
- Garnishing and Serving: Transfer the salad to a serving bowl, sprinkle with chives, and dust with paprika for color and a hint of mild spice. The final presentation is not just visually appealing but also packed with flavors that complement each other perfectly.
Storage Options
This Deviled Egg Pasta Salad can be refrigerated in an airtight container for up to 3 days, making it a great make-ahead option for busy schedules. The flavors actually meld and improve a bit with a little resting time. However, it’s best consumed within this timeframe as the pasta may begin to absorb the dressing excessively, altering the texture.
Variations and Substitutions
Flexibility is key in cooking, and this salad is wonderfully adaptable. Here are some variations to tailor it to your taste or pantry:
- Gluten-Free Pasta: Easily swap regular elbow macaroni for any gluten-free pasta of similar shape to accommodate dietary restrictions.
- Low-Fat Mayonnaise: For a lighter version, opt for low-fat or non-fat mayonnaise.
- Adding Proteins: Consider adding diced ham, bacon, or shredded chicken for an extra protein boost.
- Adjusting the Crunch: Swap out celery for bell peppers or add extra pickles for more crunch and flavor.
With these tips and variations, the Deviled Egg Pasta Salad can be customized to suit any preference or occasion, ensuring it remains a versatile favorite in your culinary repertoire.
Deviled Egg Pasta Salad
Ingredients
- 12 ounces of uncooked elbow macaroni approximately 3 cups
- 8 large eggs hard-cooked
- 1 1/2 cups of mayonnaise preferably Duke’s brand
- 2 tablespoons of Dijon mustard
- 6 baby dill pickles 2 ounces, finely chopped, plus 1 tablespoon of pickle brine
- 1 1/2 teaspoons of kosher salt additional as needed for pasta water
- 1 1/2 teaspoons of garlic powder
- 1/2 teaspoon of paprika additional for garnish
- 3/4 cup of finely chopped red onion
- 1/2 cup of thinly sliced celery
- 1 tablespoon of thinly sliced chives
Instructions
- Preparation of Pasta: In a large saucepan, bring a substantial quantity of water, seasoned with salt, to a vigorous boil over high heat. Introduce the elbow macaroni and cook it to al dente firmness, adhering closely to the time guidelines provided on the packaging—typically about 7 minutes. Once cooked, drain the macaroni in a colander and rinse under cold water until the pasta is cool, which will prevent further cooking and reduce stickiness.
- Egg Yolk Extraction: While the pasta is cooking, proceed with the eggs. Slice each egg lengthwise and carefully remove the yolks from eight of the halves. Place these yolks in a large mixing bowl, which will be used for the dressing. The remaining egg halves and all the whites should be roughly chopped and set aside in a separate medium bowl.
- Dressing Preparation: To the egg yolks in the large bowl, add the mayonnaise, Dijon mustard, pickle brine, salt, garlic powder, and paprika. Whisk these ingredients vigorously until the mixture is nearly smooth, small lumps of yolk are permissible. This dressing should have a creamy and cohesive consistency.
- Combining Ingredients: To the bowl containing the dressing, add the chopped red onion, sliced celery, chopped pickles, and the reserved chopped eggs. Gently fold these ingredients into the dressing to ensure they are thoroughly coated. Following this, integrate the cooled macaroni, mixing delicately but thoroughly to distribute the dressing evenly among the pasta.
- Final Assembly and Garnish: Transfer the salad to a suitable serving dish. Sprinkle the thinly sliced chives uniformly over the top, and add a light dusting of paprika for both a splash of color and a subtle flavor enhancement. This garnish not only complements the flavors within the salad but also enhances its visual appeal, making it ready to serve at any gathering.
