Looking for a fresh take on two beloved classics? Meet Deviled Egg Pasta Salad—the perfect fusion of rich, tangy deviled eggs and creamy, comforting pasta salad.
Whether you’re planning a summer picnic, hosting a family gathering, or just need a quick and satisfying meal, this dish is a versatile crowd-pleaser.
If you love deviled eggs and pasta salad on their own, just wait until you taste them together! This easy-to-make recipe delivers incredible flavor with minimal effort, making it a favorite among home cooks. Serve it as a side or enjoy it as a main course—either way, Deviled Egg Pasta Salad is bound to be a hit.
History and Origin
Deviled eggs have their roots in ancient Rome, where the wealthy would serve boiled eggs topped with spicy sauces as appetizers. This tradition gradually spread across Europe, evolving over time into the beloved deviled eggs we enjoy today.
Pasta salad, originating from Italian cuisine, gained popularity in the United States during the 20th century as a cool and refreshing way to enjoy pasta.
The fusion of deviled eggs and pasta salad likely emerged in the mid-20th century, a period when Americans were eager to experiment with creative ingredient pairings. The result is a dish that blends the creamy, tangy richness of deviled eggs with tender pasta, offering a flavorful and satisfying twist on two beloved classics.
Ingredients:
- 6 hard-boiled eggs
- 8 ounces of ditalini, small penne, or elbow macaroni
- ¾ cup mayonnaise
- 1½ tablespoons Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic, finely minced or crushed
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon smoked paprika, plus extra for garnish
- ¼ teaspoon cayenne pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped green onions, plus extra for garnish
- ¼ cup cooked and crumbled bacon (optional)
Instructions:
Cook the Pasta:
Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cool water to stop the cooking process.
Prepare the Eggs:
Peel the hard-boiled eggs and separate the yolks from the whites. Chop the egg whites into small pieces and set them aside. Press the yolks through a fine strainer or mash them into a smooth consistency in a large mixing bowl.
Make the Dressing:
Add mayonnaise, Dijon mustard, vinegar, garlic, salt, smoked paprika, and cayenne pepper to the egg yolks. Whisk until the mixture is smooth and creamy.
Assemble the Salad:
Gently toss the cooled pasta with the dressing, ensuring an even coating. Fold in the chopped egg whites, red onions, and green onions. If using bacon, sprinkle it on top.
Garnish and Serve:
Finish with a sprinkle of smoked paprika and extra green onions for color and flavor. Serve immediately or refrigerate until ready to enjoy.