This Deviled Egg Pasta Salad recipe combines the creamy, tangy flavors of deviled eggs with the satisfying texture of pasta in a dish that's perfect for picnics, potlucks, or a hearty family meal. It's a versatile salad that can be customized with various add-ins and is sure to be a crowd-pleaser.
Cook Pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Prepare Eggs: Chop the hard-boiled eggs, separating yolks from whites. Set aside.
Mix Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, vinegar (or lemon juice), minced garlic, salt, pepper, and smoked paprika. Whisk until smooth.
Combine: Add the cooled pasta to the dressing and toss until evenly coated. Gently fold in the egg whites and red onion.
Garnish: Sprinkle with additional paprika and chopped chives or green onions. If using, top with crumbled bacon.
Chill: Refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
Serve: Enjoy as a refreshing side dish at your next gathering.
Notes
Make-Ahead Tip: This salad can be prepared a day in advance and stored in the refrigerator until ready to serve.
Variations: Feel free to add other ingredients like diced celery, pickles, or capers for extra crunch and flavor.
Dietary Adjustments: For a lighter version, substitute Greek yogurt for mayonnaise. Use gluten-free pasta for a gluten-free option or omit the eggs and use vegan mayo for a vegan adaptation.
Keyword Deviled Egg, Pasta Salad, Picnic, Potluck, Side Dish