Deviled Egg Pasta Salad: A Creamy Delight
A creamy and tangy pasta salad with the delightful flavors of deviled eggs, perfect for any gathering.
Equipment
- pot
- mixing bowl
- strainer
- spoon
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- ¾ cup mayonnaise
- 1 ½ tablespoons dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic, finely minced or crushed to paste
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onions
- ¼ cup cooked and crumbled bacon optional
Instructions
- Cook the pasta according to package instructions, adding salt to the boiling water, then drain and rinse under cool water.
- Peel the hardboiled eggs, separate the yolks from the whites, and chop the egg whites.
- Crush the yolks into a fine powder and mix with mayonnaise, dijon mustard, vinegar, garlic, salt, smoked paprika, and cayenne pepper.
- Add the cooled pasta to the dressing and stir to coat, then mix in the chopped egg whites, red onion, and green onions.
- Serve immediately or refrigerate until ready to serve.
Notes
For a creamier texture, ensure the egg yolks are finely crushed. Optional ingredients like crumbled bacon can be added for extra flavor.