The Flavors of Deviled Eggs and Pasta Salad Take Your Favorite Summer Side Dish Up a Notch.
A big thank you to Nellie’s Free Range Eggs for sponsoring this recipe, Deviled Egg Pasta Salad. All opinions are mine alone.
It’s finally feeling like summer here in the Midwest: school is out, and temps are finally heating up. That means we get to escape to the great outdoors, to enjoy meals on the patio and schedule picnics and potlucks with friends. Recently, I experimented with a new side dish that our family is loving lately – Deviled Egg Pasta Salad. It combines the creamy, rich flavor of deviled eggs with the crunchy goodness of your favorite pasta salad.
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My husband absolutely loves deviled eggs, but I never really cared for the fussiness of making them: perfectly peeling hard boiled eggs, removing the yolks, and then attempting to fill the eggs with the “deviled” mixture in a somewhat presentable way. Mine never end up all that presentable.
So, this recipe was really born of my laziness. I wanted to make a recipe that packed the flavorful pop of deviled eggs, but didn’t require a perfect presentation.
And, I totally nailed it, if I do say so myself.
Deviled Egg Pasta Salad
This recipe calls for simple ingredients you probably already have on hand: pasta, red onion, mayo, Greek yogurt, dijon mustard, and Nellie’s Free Range Eggs.
Nellie’s Free Range Eggs are Certified Humane, Free Range, meaning no cages and plenty of outdoor access. All of their hens are raised on small, family-owned free range farms. Plus, we can actually taste the difference.
To make this recipe, you need to first hard boil six eggs. I’ve tried many techniques over the years, but I have the best luck with covering the eggs with water – along with 2 teaspoons of vinegar, bringing it to a boil for 2-3 minutes, and then letting it sit covered, away from the burner, for 11 minutes before putting the eggs in an ice bath.
Meanwhile, cook the pasta of your choice – I used large elbow noodles.
When the eggs are cooled and peeled, remove the yolks and set them aside in a small mixing bowl.
Next, dice the egg whites, red onions, celery and some chives (optional). Toss it in with the cooked pasta.
Then, for the special sauce. Mash the egg yolks with a fork and mix in 2 teaspoons of dijon mustard, a dash of sea salt, and ¾ cup of light mayonnaise. I prefer to go easy on the mayo, so I sometimes prefer to substitute about ¼ cup of the mayo for plain Greek yogurt.
Stir into the pasta mixture until combined. Garnish with paprika and the chives, to taste.
It’s the perfect combination of creamy and crunch. And soo good.
The best testimonial I can give is this: I actually don’t even care for deviled eggs, but I’m a huge fan of this dish.
If I’ve given any justice to how good this Deviled Egg Pasta Salad is, you’re going to want to Pin this recipe and grab the full details here:
- 6 Nellie’s Free Range Eggs
- 8 ounces elbow macaroni
- 2-3 celery ribs, chopped
- 1/2 red onion, diced
- 3/4 cup light mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- Sea salt to taste
- 1 teaspoon fresh chives, minced (optional)
- Hard boil six eggs. When the eggs are cooled and peeled, remove the yolks and set them aside in a small mixing bowl.
- Meanwhile, cook the pasta of your choice – Rochelle of Five Marigolds recommends large elbow macaroni.
- Dice the egg whites and toss with the cooked pasta, along with the red onion and celery.
- Mash the egg yolks with a fork and mix in Dijon mustard, a dash of sea salt, light mayonnaise, and Greek yogurt. Stir into the pasta mixture until combined.
- Garnish with paprika, sea salt, and chives. Serve slightly warm or chilled.
I’d love to hear your thoughts on this Deviled Egg Pasta Salad recipe. And, while you’re at it, tell me what your favorite summer side dish is in the comments below!