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This crowd-pleasing pasta salad mixes up two favorite classics in one tasty dish that works great for backyard parties, outdoor trips, or simple family meals. Every bit of pasta gets coated in a smooth, rich dressing that captures those familiar deviled egg flavors, making a comfy yet cool salad that gets gobbled up fast whenever it's served.
I came up with this pasta mix for our street's block party when I needed something that wouldn't spoil sitting out for hours. It was such a knockout that before the night ended, three folks from down the street wanted to know how I made it, and now everyone asks me to bring it to summer hangouts.
What You'll Need
- Eight ounces elbow macaroni: The curves catch all that creamy sauce in every mouthful
- Six hard boiled eggs: They bring that unmistakable deviled egg taste plus added protein to fill you up
- One and a half cups mayonnaise: Makes the dressing super smooth; go for the real stuff for top-notch flavor
- Two tablespoons Dijon mustard: Gives that zingy kick that makes you want more
- Two tablespoons white vinegar: Wakes up all the flavors without taking over
- One teaspoon garlic powder: Adds yummy depth without the sharp taste of fresh garlic
- Half teaspoon each of kosher salt and paprika: The salt makes everything pop while paprika adds nice color and gentle warmth
- Quarter teaspoon black pepper: Brings just enough spice to complement those eggs
- Half cup each finely diced celery and red onion: Adds fresh crunch and pretty color spots
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Tasty Making Process
- Cook Your Pasta:
- Boil elbow macaroni in plenty of salty water until just tender but still firm, around 7 to 8 minutes. Dump it right into a strainer and run cold water over it while gently mixing to cool it down fast. This stops it from getting too soft and helps the sauce stick better.
- Fix Up The Eggs:
- Slice each hard boiled egg down the middle and pop out all the yolks into a mixing bowl. Smoosh them with a fork until they're all crumbly with no big chunks left. Chop up the whites into chunky bite-size pieces about half inch big and put them aside.
- Mix Your Sauce:
- Take that bowl with the smooshed yolks and throw in your mayo, Dijon mustard, white vinegar, garlic powder, salt, paprika, and black pepper. Stir it all up really well until everything looks smooth and creamy without any yellow lumps. Your sauce should look sunny yellow and thick enough to coat a spoon.
- Put It All Together:
- Grab a big bowl and toss in your cooled pasta, chopped egg whites, chopped celery, and red onion. Pour your creamy sauce all over and gently mix everything with a rubber spatula. Keep folding until every piece of pasta gets coated and all the goodies are mixed in evenly.
- Cool It Down:
- Cover your bowl and stick it in the fridge for at least 2 hours so all the flavors can get friendly. The pasta soaks up some sauce while it sits, making it taste even better. Before you serve it, give it a quick stir and maybe sprinkle some paprika on top with green onions if you want it to look fancy.
What I love most about this mix is how those familiar deviled egg flavors turn plain old pasta salad into something really special. My grandma always tossed in a bit more paprika on her deviled eggs, and I keep up that little trick with this pasta salad to get that taste that reminds me of our family outdoor meals.
Keeping It Fresh
This pasta mix stays good in your fridge up to 4 days if you keep it in a sealed container. It actually tastes better after sitting overnight as the pasta soaks up more flavor. If you're making it more than a day before serving, maybe save about a quarter cup of the dressing to mix in right before you serve it, since the pasta tends to drink up the moisture over time.
Ways To Switch It Up
What's great about this egg pasta salad is how easy it is to change. Want a heartier meal? Toss in some diced ham, crispy bacon, or tiny cooked shrimp. If you love veggies, add some chopped bell peppers, little tomatoes cut in half, or quick-boiled peas. For extra zing, mix in a spoonful of pickle relish or chopped dill pickles to your dressing. You can also make it spicier with a few drops of hot sauce or a pinch of cayenne if that's your thing.
Great Foods To Serve With It
This easy-going pasta salad goes so well with anything off the grill, especially hamburgers and hot dogs at summer cookouts. For a full picnic spread, put it next to some fried chicken, fresh fruit, and cornbread. At potlucks, it fits perfectly between lighter and heavier dishes. When it's hot outside, try it on top of some crisp lettuce leaves for a cool lunch or dinner that won't heat up your kitchen.
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Once you try this deviled egg pasta salad, you'll want to make it for every warm weather get-together!
Frequently Asked Questions
- → How can I make the sauce thick and smooth?
Cool the pasta before adding the sauce, so it stays thick and creamy without breaking down.
- → Can I switch out the elbow macaroni for something else?
Absolutely, choose short noodles like penne, fusilli, or bowties for variety.
- → Can this dish be made ahead of time?
You sure can! Prep it a day early and chill it covered in the fridge so it's fresh for when you need it.
- → What creative mix-ins can I try?
Include dill, cubed pickles, grated cheese, or other herbs to pack in some extra punch.
- → How do I make this dish lower in calories?
Go lighter by swapping out part of the mayo for Greek yogurt or light sour cream—it’s just as creamy!
- → How long can I keep leftovers?
In an airtight container, this dish will last about 3 days in the fridge. Give it a gentle toss before serving.