Deviled eggs are very popular around Easter time, but if you want to enjoy their taste, you can make this pasta salad.
The whole pasta is full of flavor, has affordable ingredients, and is easy to assemble.
The fun part of this recipe is that you make the dressing by mashing the egg yolks and mixing them with the mayo, ketchup, and other ingredients.
Then, you mix the diced ingredients with the creamy dressing, and the pasta is ready to enjoy. Chill it well in the fridge before serving it for a much better taste.
Why you’ll love the recipe:
Everything related to pasta is always a great recipe. This pasta salad is nothing less than great. You can make it throughout the whole year and enjoy these simple ingredients together, making the best flavor possible.
How to serve it:
Chill it well before serving it. That way, you can taste all the flavors.
Ingredients:
- Macaroni pasta
- Eggs
- Mayonnaise
- Mustard
- Ketchup
- White vinegar
- Granulated sugar
- Red onion
- Celery
- Paprika
- Salt
- Pepper
- Green onions for garnish
How to make Deviled Egg Pasta Salad:
Step 1. First, cook the pasta according to the package instructions.
Step 2. Cut the hard-boiled eggs in half and remove the egg yolks. Place the egg yolk in a bowl and mash with a fork.
Step 3. Stir in the mayo, ketchup, vinegar, sugar and mustard and mix until a creamy paste is formed. Set aside.
Step 4. Add the diced egg white, chopped onion, celery, and cooked pasta in another bowl.
Step 5. Stir in the egg yolk mixture and mix until combined and season with salt and pepper to taste and some paprika.
This salad is perfect for brunch, dinner or just a snack. You can serve it in crackers or toasted bread or just eat it with a fork.
Deviled Egg Pasta Salad
Ingredients
- 8 oz. macaroni pasta cooked as per directions on the box
- 6 hard-boiled eggs diced yolk removed
- ½ cup mayonnaise
- 1 tbsp. mustard
- 1 tbsp. Ketchup
- 1 tbsp. white vinegar
- 1 tbsp. granulated sugar
- 1 small red onion chopped
- 2 ribs celery chopped
- ½ tsp. paprika
- ½ tsp Salt
- ½ tsp pepper
- Green onions for garnish
Instructions
- First, cook the pasta according to the package instructions.
- Cut the hard-boiled eggs in half and remove the egg yolks. Place the egg yolk in a bowl and mash with a fork.
- Stir in the mayo, ketchup, vinegar, sugar and mustard and mix until a creamy paste is formed. Set aside.
- Add the diced egg white, chopped onion, celery, and cooked pasta in another bowl.
- Stir in the egg yolk mixture and mix until combined and season with salt and pepper to taste and some paprika.
SAVE this recipe on Pinterest for later 🙂
Can you make it ahead?
Yes, You can make it up to 1 day in advance.
Storage instructions
Store in the fridge in an airtight container for up to 2 days.
Variations and substitutes
Adding some boiled carrots diced into cubes or frozen peas (thawed, of course) will bring the whole salad to a new level. Yum!
