Is deviled egg pasta salad a good side dish?

Absolutely. Deviled egg pasta salad works brilliantly as a side dish due to its creamy texture and tangy flavor. It complements many main courses, from grilled poultry to baked seafood. Whether part of a casual buffet or a family dinner, its hearty quality and familiar deviled egg taste make it a popular accompaniment.

What is deviled egg salad?

Deviled egg salad is a spin-off of the classic deviled eggs you might see at social gatherings. Instead of piping or scooping the yolk mixture back into egg whites, you combine the diced eggs with mayonnaise, mustard, and seasonings to create a chunky spread. This mixture can be served on sandwiches or atop greens. Deviled egg pasta salad simply adds pasta into the same concept, elevating it to a more filling dish.

Can you make deviled egg pasta salad without eggs?

While eggs are central to the traditional deviled flavor, it’s possible to create a similar dish if you choose to leave out the eggs. You could use a tangy sauce of mayonnaise, mustard, and seasoning tossed with your pasta and vegetables. However, be aware that removing eggs changes the distinctive deviled egg essence. If you have dietary restrictions or preferences that exclude eggs, consider adding extra vegetables, beans, or tofu to maintain protein and texture in the final salad.

Deviled Egg Pasta Salad – Creamy, Tangy, and Delicious

Description

Perfectly cooked pasta meets tangy deviled eggs in this crowd-pleasing salad. Every forkful brims with creamy flavor, a subtle hint of mustard, and irresistible bits of crunchy vegetables. It’s a must-try dish that seamlessly transitions from family picnics to cozy weeknight dinners.

Ingredients

Pasta Base:

2 cups elbow pasta (dry)
1 teaspoon salt (for the pasta water)

Deviled Egg Mixture:

4 hard-boiled eggs, peeled and diced
½ cup mayonnaise (adjust as desired)
1 tablespoon yellow mustard
1 teaspoon paprika
Pinch of salt and ground black pepper

Add-Ins:

2 stalks celery, finely chopped
¼ cup red onion, finely diced
(Optional) 1 tablespoon fresh dill or parsley, chopped

Instructions

1. Cook the Pasta:

Bring a pot of water to a rolling boil and add 1 teaspoon of salt.
Stir in the elbow pasta. Cook according to the package instructions until al dente (about 8–10 minutes).
Drain the pasta in a colander and rinse it briefly under cool water to prevent sticking and stop the cooking process.

2. Prepare the Deviled Egg Mixture:

In a medium mixing bowl, combine the mayonnaise, yellow mustard, and paprika. Stir until smooth.
Season with a pinch of salt and ground black pepper.
Gently fold in the diced hard-boiled eggs, being careful not to crush them too much.

3. Combine & Customize:

Transfer the cooled pasta to a large bowl.
Add the deviled egg mixture, along with chopped celery and red onion.
Stir gently to ensure every piece of pasta is coated. If you’d like extra color or flavor, sprinkle in a little fresh dill or parsley.

4. Taste & Adjust:

Give it a quick taste and tweak the seasonings. Add more mustard if you want extra tang or an additional dash of paprika for a subtle smoky touch.

5. Chill & Serve:

For best results, cover the salad and refrigerate for at least 20 minutes. Chilling helps the flavors blend beautifully.
Serve cold and enjoy as a side dish or light meal.

Notes

Protein Twist: For extra protein, you can stir in chickpeas or shredded chicken (if not following a strict vegetarian diet).

Lighten Up: Replace half of the mayonnaise with plain Greek yogurt for a tangier, lower-fat option.

Spice Alert: Love heat? Add a dash of cayenne or chopped jalapeño to kick things up a notch.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1
Calories: 320 kcal
Sugar: 3g
Sodium: 480mg
Fat: 18g
Carbohydrates: 30g
Protein: 10g