Deviled Egg Pasta Salad (Print Version)
Creamy eggs, tender pasta, and tangy dressing combine for a flavorful, crowd-pleasing salad.
# Ingredients:
→ Core Ingredients
01 -
225 g pasta (elbow, shells, or rotini)
02 -
6 hard-boiled eggs, peeled
03 -
120 ml mayonnaise
04 -
60 ml sour cream or plain yogurt
05 -
15 ml yellow mustard
06 -
5 ml vinegar or pickle juice
07 -
0.5 g paprika
08 -
Salt to taste
09 -
Freshly ground black pepper to taste
→ Vegetables & Additions
10 -
30 g celery, finely diced
11 -
20 g red onion, finely diced
12 -
Optional: chopped pickles or relish, to taste
→ Garnish
13 -
Optional: paprika or fresh herbs for garnish
# Instructions:
01 -
Boil pasta in generously salted water according to package instructions until al dente. Drain thoroughly, rinse with cold water, and set aside to cool.
02 -
Chop four hard-boiled eggs into bite-sized pieces. Slice the remaining two eggs lengthwise, remove yolks, and set egg whites aside for garnish.
03 -
Mash reserved egg yolks in a mixing bowl until smooth. Add mayonnaise, sour cream or yogurt, mustard, vinegar or pickle juice, paprika, salt, and black pepper. Whisk together until creamy and fully incorporated.
04 -
In a large bowl, combine cooled pasta, chopped eggs, diced celery, diced red onion, and optional pickles or relish. Add dressing and gently mix until salad is uniformly coated.
05 -
Cover salad and refrigerate for at least 30 minutes to develop flavor. Before serving, arrange sliced egg whites on top and garnish with additional paprika or fresh herbs as desired.
# Notes:
01 -
For optimal texture, avoid overcooking pasta and ensure all ingredients are fully chilled before mixing.