Let’s talk about a dish that’s become a go-to at my recent gatherings—Deviled Egg Pasta Salad. You know how classic deviled eggs always show up at parties, right? They’ve got that retro vibe but always manage to impress. Now, combine that with the comforting creaminess of pasta salad, and you’ve got a winning combo that’s just as nostalgic as it is delicious. This salad is the kind of dish that works for almost any occasion: from casual weeknight dinners to BBQs and potlucks. It’s quick to put together, and it’s always a crowd-pleaser.
What’s great about this dish is how easily it pairs with other favorites. Serve it alongside grilled chicken, burgers, or even smoky vegetables straight off the grill, and you’ve got yourself a complete meal. If you’re looking to make it the star of your plate, enjoy it with some fresh, crusty bread or a crisp Caesar salad. It’s a versatile, flavorful side dish that will never let you down.
Servings: 8
Ingredients
- 8 ounces elbow macaroni or your favorite small pasta shape
- 6 hard-boiled eggs, peeled and chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon mustard (Dijon or yellow, depending on your taste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika, plus extra for garnish
- 1/4 teaspoon each of salt and black pepper
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup sweet pickle relish (optional)
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
- Add the cooked pasta, chopped eggs, celery, green onions, and pickle relish (if using) to the dressing. Gently fold everything together until the pasta and eggs are well-coated.
- Cover and refrigerate for at least an hour to allow the flavors to meld.
- Before serving, stir the salad and sprinkle with extra paprika and fresh parsley for garnish. Serve chilled.
Variations & Tips
- Add a dash of hot sauce or cayenne pepper for an extra kick.
- Swap out mayonnaise and sour cream for Greek yogurt to make a lighter version.
- No sweet pickle relish? Use chopped dill pickles or capers for a tangy twist.
- Make it ahead of time for even more developed flavors.
- Fresh herbs like dill or chives can also be a great addition.
Nutritional Insights & Dietary Considerations
This Deviled Egg Pasta Salad offers a delicious mix of protein from the eggs and creamy richness from the mayonnaise and sour cream. The pasta makes it filling while the celery and green onions add a fresh crunch. For a lighter option, Greek yogurt can replace the mayo and sour cream, making it lower in fat and calories. The pickle relish brings a touch of sweetness and tang, but feel free to skip it if you prefer something less sweet. While it’s a comforting side, it’s always good to enjoy this dish in moderation if you’re mindful of your calorie intake.
Sharing and Commenting is Caring
If you tried this Deviled Egg Pasta Salad, I’d love to hear what you think! Your feedback helps me improve and inspires others to give it a try. Drop a comment below, share your thoughts, and let’s keep this recipe circle going strong!