Of course. Here is a recipe for a Deviled Egg Macaroni Pasta Salad, a perfect and unique twist on two classic picnic dishes.
This recipe masterfully blends the creamy, tangy, and savory flavors of deviled eggs into a hearty pasta salad, making it a guaranteed crowd-pleaser.
Deviled Egg Macaroni Pasta Salad
This recipe makes a large bowl, perfect for a potluck or family gathering.
INGREDIENTS:
For the Salad Base:
- 1 lb (16 oz) elbow macaroni or small shell pasta
- 8 large eggs
- 1 cup finely chopped celery (about 3 stalks)
- ½ cup finely chopped red onion
- Optional add-ins: 1/4 cup chopped sweet pickle relish, 1/2 cup chopped cooked bacon, or 2 tbsp fresh chives.
For the Deviled Dressing:
- 1 ½ cups mayonnaise (best quality like Duke’s or Hellmann’s)
- 3 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar or white vinegar
- 1 tsp paprika, plus more for garnish
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1/8 tsp cayenne pepper (optional, for a little kick)
- Salt and freshly ground black pepper to taste
INSTRUCTIONS:
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and rinse with cold waterto stop the cooking process. Drain thoroughly and transfer to a very large mixing bowl.
- Hard-Boil the Eggs: While the pasta water is heating, place the eggs in a single layer in a saucepan and cover with an inch of water. Bring to a full rolling boil. Once boiling, cover the pot, remove it from the heat, and let it sit for 10-12 minutes. Immediately drain and place the eggs in an ice water bath to cool completely. This prevents the green/grey ring around the yolk. Peel and chop the eggs.
- Combine Salad Ingredients:Add the chopped hard-boiled eggs, celery, and red onion (and any optional add-ins like relish or bacon) to the bowl with the cooled pasta. Gently toss to combine.
- Make the Deviled Dressing: In a separate medium bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, vinegar, 1 tsp paprika, garlic powder, onion powder, and cayenne (if using). Taste and season with salt and pepper. The dressing should be tangy and well-seasoned.
- Assemble the Salad: Pour the dressing over the pasta and egg mixture. Using a large spatula, gently fold everything together until every piece of pasta is evenly coated. Be gentle to avoid mashing the eggs too much.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This chilling time is non-negotiable—it allows the flavors to meld together perfectly and the pasta to fully absorb the dressing.
- Serve: Before serving, give the salad a good stir. Taste and adjust seasoning if needed. Transfer to a serving bowl and dust the top generously with more paprika for that classic deviled egg look.
PRO TIPS:
- Creamier Texture: For an even richer, deviled-egg-like texture, you can mash 2-3 of the egg yolks into the dressing before mixing it with the other ingredients.
- Avoid Dryness: Pasta continues to absorb dressing. If the salad seems a bit dry after chilling, stir in a tablespoon or two of mayonnaise or a splash of vinegar before serving.
- Make Ahead: This salad is an excellent make-ahead dish. It will keep beautifully in the refrigerator for up to 3 days.
Enjoy your creamy, tangy, and unforgettable summer side dish