Elevate your culinary repertoire with this mouthwatering deviled egg pasta salad. Combining the creamy goodness of deviled eggs with perfectly cooked pasta, this dish is a crowd-pleaser at any gathering. It’s not just a salad; it’s a flavor-packed dish that’s easy to make and even easier to enjoy. Dive into the recipe and impress your guests with this unique twist on a classic favorite.
Ingredients
– 2 cups rotini pasta
– 4 hard-boiled eggs, chopped
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon apple cider vinegar
– 1/4 cup green onions, chopped
– 1/4 cup celery, diced
– Salt and pepper to taste
– Paprika for garnish
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time for the pasta is approximately 10 minutes.
Nutritional Value
Per serving (1 cup): Calories: 320, Protein: 10g, Carbohydrates: 32g, Fat: 18g, Fiber: 2g. This information is based on one serving.
Step-by-Step Cooking Process
1. Boil water in a large pot and add the rotini pasta.
2. Cook pasta according to package instructions until al dente.
3. Drain the pasta and rinse under cold water to stop the cooking process.
4. In a large bowl, combine the chopped hard-boiled eggs and mayonnaise.
5. Add Dijon mustard and apple cider vinegar to the egg mixture.
6. Mix in the green onions and diced celery.
7. Season with salt and pepper to taste.
8. Fold in the cooled pasta gently until fully combined.
9. Transfer the salad to a serving bowl.
10. Garnish with paprika and fresh parsley before serving.
Alternative Ingredients
You can substitute rotini pasta with any pasta shape you prefer, such as shells or fusilli. For a lighter option, Greek yogurt can replace mayonnaise. Additionally, you can use avocado instead of eggs for a vegan version.
Serving and Pairings
This deviled egg pasta salad pairs wonderfully with grilled chicken, fresh vegetable platters, or as a side for barbecued meats. It’s great for picnics when served with crusty bread or a crisp green salad.
Storage and Reheating
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so there’s no need to reheat. Freezing is not recommended, as the texture may change.
Cooking Mistakes
– Avoid overcooking the pasta; it should be al dente.
– Ensure the pasta is cooled properly before mixing to prevent curdling.
– Don’t skimp on seasoning; taste as you mix.
– Use fresh ingredients for the best flavor.
– Be careful with the mayo; adjust to your desired creaminess.
Helpful Tips
– Add a splash of lemon juice for brightness.
– Include diced pickles for added crunch.
– Experiment with different herbs, like dill or cilantro.
– Make it a day ahead for flavors to meld beautifully.
FAQs
Can I use store-bought hard-boiled eggs?
Yes, store-bought hard-boiled eggs are a convenient option if you’re short on time. Just chop them and add to the salad.
How can I make this dish spicier?
You can add diced jalapeños or a dash of hot sauce to the egg mixture for an extra kick.
Is this salad suitable for meal prep?
Absolutely! This pasta salad stores well and can be made in advance for easy lunches throughout the week.
What other vegetables can I add?
Feel free to add bell peppers, carrots, or peas for more color and nutrition.
Can I serve this dish warm?
While it’s traditionally served cold, you can enjoy it warm if you prefer. Just mix the ingredients while the pasta is still warm.
Conclusion
Deviled egg pasta salad is a delightful and versatile dish that’s perfect for any occasion. With its creamy texture and rich flavors, it’s sure to become a staple at your gatherings. Try it today and savor the deliciousness!
Deviled Egg Pasta Salad
Ingredients
- 2 cups rotini pasta
- 4 hard-boiled eggs chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 cup green onions chopped
- 1/4 cup celery diced
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley for garnish
Instructions
- Boil water in a large pot and add the rotini pasta.
- Cook pasta according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process.
- In a large bowl, combine the chopped hard-boiled eggs and mayonnaise.
- Add Dijon mustard and apple cider vinegar to the egg mixture.
- Mix in the green onions and diced celery.
- Season with salt and pepper to taste.
- Fold in the cooled pasta gently until fully combined.
- Transfer the salad to a serving bowl.
- Garnish with paprika and fresh parsley before serving.
