Deviled Egg Pasta Salad
Looking for a delicious and easy-to-make pasta salad recipe that’s perfect for lunches, potlucks, or as a side dish? Look no further! This Deviled Egg Pasta Salad is packed with flavor and loaded with goodies, making it a crowd-pleaser every time. Whether you’re a pasta lover, a fan of deviled eggs, or simply looking for a new dish to add to your repertoire, this recipe is sure to impress.
Who is This Recipe For?
This recipe is perfect for anyone looking for a flavorful and satisfying dish that can be prepared in no time. Whether you’re hosting a gathering and need a crowd-pleasing side dish or simply craving a delicious lunch option, this Deviled Egg Pasta Salad is the answer. With its creamy dressing, savory add-ins, and easy preparation, it’s a versatile dish that’s suitable for any occasion.
Why It’s Great
- Loaded with Flavor: This pasta salad is packed with diced hard-boiled eggs, crispy bacon, crunchy celery, tangy pickles, and savory onions, all tossed in a creamy and flavorful dressing.
- Quick and Easy: With a total time of just 25 minutes, this recipe is quick and easy to make, perfect for busy days when you need a satisfying meal in a hurry.
- Make-Ahead Option: This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep or entertaining.
Kitchen Equipment Needed
To make this Deviled Egg Pasta Salad, you’ll need the following kitchen equipment:
- Medium pot with lid (for boiling eggs)
- Medium pot and colander (for cooking pasta)
- Small mixing bowl and spatula (for dressing)
- Large mixing bowl and salad tossers
- Sharp knife and chopping board
Ingredients
Dressing:
- 1 cup (240g) full-fat mayo
- 1/4 cup (60g) sour cream
- 1 1/2 tbsp Dijon mustard
- 1 tbsp gherkin/dill pickle juice
- 1/2 tsp each: sugar, salt, hot sauce (or to taste)
- 1/4 tsp white pepper
Pasta Salad:
- 9 oz (250g) dried macaroni
- 6-8 hard-boiled eggs, diced
- 1/3 cup (5 rashers) bacon, cooked, cooled & chopped
- 1/3 cup (4-5 small) gherkins/dill pickles, finely diced
- 1/3 cup (1 large stalk) celery, finely diced
- 1/3 cup (1 small) red onion, finely diced
- 1 tbsp chives, finely diced
- Few pinches of smoked paprika, to serve
Instructions
- Cook the Pasta: Cook the macaroni in salted boiling water until al dente. Drain, rinse with cold water, and place in a large mixing bowl.
- Prepare the Dressing: In a small mixing bowl, combine mayo, sour cream, Dijon mustard, pickle juice, sugar, salt, white pepper, and hot sauce. Taste test for seasoning and adjust if desired.
- Assemble the Pasta Salad: To the large mixing bowl of pasta, add diced hard-boiled eggs, chopped bacon, diced celery, diced red onion, diced gherkins/dill pickles, and diced chives. Pour in the dressing and use salad tossers to mix everything.
- Serve: Sprinkle smoked paprika over the salad. Tightly cover and store in the fridge or serve right away. Allow flavors to marry for about an hour before serving if possible.
Notes and Variations
- Hard-Boiled Eggs: Follow the recommended method for perfectly cooked hard-boiled eggs.
- Make-Ahead: This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Customization: Adjust ingredient quantities or add additional fillings according to your preferences.
How to Store Leftovers
Store any leftover Deviled Egg Pasta Salad tightly covered in the refrigerator for up to 3 days. Stir through a dollop of mayo before serving if it needs refreshing.
Food Pairings
This pasta salad pairs well with a variety of dishes, including grilled chicken, sandwiches, burgers, or as a side dish alongside barbecue favorites.
Deviled Egg Pasta Salad
Equipment
- Medium pot with lid (for boiling eggs)
- Medium pot and colander (for cooking pasta)
- Small mixing bowl and spatula (for dressing)
- Large mixing bowl and salad tossers
- Sharp knife and chopping board
Ingredients
Dressing:
- 1 cup 240g full-fat mayo
- 1/4 cup 60g sour cream
- 1 1/2 tbsp Dijon mustard
- 1 tbsp gherkin/dill pickle juice
- 1/2 tsp each: sugar salt, hot sauce (or to taste)
- 1/4 tsp white pepper
Pasta Salad:
- 9 oz 250g dried macaroni
- 6-8 hard-boiled eggs diced
- 1/3 cup 5 rashers bacon, cooked, cooled & chopped
- 1/3 cup 4-5 small gherkins/dill pickles, finely diced
- 1/3 cup 1 large stalk celery, finely diced
- 1/3 cup 1 small red onion, finely diced
- 1 tbsp chives finely diced
- Few pinches of smoked paprika to serve
Instructions
- Cook the Pasta: Cook the macaroni in salted boiling water until al dente. Drain, rinse with cold water, and place in a large mixing bowl.
- Prepare the Dressing: In a small mixing bowl, combine mayo, sour cream, Dijon mustard, pickle juice, sugar, salt, white pepper, and hot sauce. Taste test for seasoning and adjust if desired.
- Assemble the Pasta Salad: To the large mixing bowl of pasta, add diced hard-boiled eggs, chopped bacon, diced celery, diced red onion, diced gherkins/dill pickles, and diced chives. Pour in the dressing and use salad tossers to mix everything.
- Serve: Sprinkle smoked paprika over the salad. Tightly cover and store in the fridge or serve right away. Allow flavors to marry for about an hour before serving if possible.
Notes
Make-Ahead: This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Customization: Adjust ingredient quantities or add additional fillings according to your preferences. Share the Recipe: If you enjoyed this recipe, don’t forget to share it with your friends and family. And for more delicious recipes like this, be sure to subscribe to our blog!