Discover the Zesty Deviled Egg Pasta Salad, a flavorful twist with tangy mustard, mayo, eggs, pasta, and spices. Perfect for your next gathering or picnic!
Zesty Deviled Egg Pasta Salad: A Flavorful Twist on a Classic Delight!
If you're a fan of deviled eggs and pasta salads, why not fuse these two favorites into one spectacular dish? The Zesty Deviled Egg Pasta Salad offers a unique and delicious way to enjoy the creamy, tangy flavors of deviled eggs in a hearty pasta salad. Perfect for potlucks, picnics, or as a side dish at your next barbecue, this recipe will surely impress your guests with its rich taste and captivating presentation.
Ingredients:
- 8 large eggs
- 2 cups elbow macaroni pasta
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon paprika, plus more for garnish
- Salt and freshly ground black pepper, to taste
- 1/4 cup dill pickles, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon chives, finely chopped
- Optional: 1 teaspoon hot sauce for an extra kick
Instructions:
Cook the Eggs:
- Place the eggs in a saucepan and cover them with cold water by about an inch.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat.
- Let the eggs sit in the hot water for about 10-12 minutes for hard-boiled eggs.
- Transfer the eggs to an ice bath or a bowl of cold water to cool completely.
Cook the Pasta:
- While the eggs are cooling, cook the elbow macaroni pasta according to the package instructions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
Prepare the Eggs:
- Once the eggs are cool, peel them and cut them in half lengthwise.
- Carefully remove the yolks and place them into a mixing bowl. Reserve the whites for later.
Make the Dressing:
- Mash the egg yolks with a fork until they are crumbly.
- Add mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, paprika, salt, and pepper to the yolks.
- Mix until smooth and creamy. Adjust the seasoning if necessary.
Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta, dill pickles, red onion, celery, and half of the fresh parsley.
- Gently fold in the dressing, ensuring the pasta and vegetables are evenly coated.
- Chop the reserved egg whites into small pieces and gently fold them into the salad.
- If you like a bit of heat, add the hot sauce and mix well.
Garnish and Serve:
- Transfer the Zesty Deviled Egg Pasta Salad to a serving dish.
- Garnish with the remaining fresh parsley, chives, and a sprinkle of paprika for a dash of color.
- Chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
Conclusion:
The Zesty Deviled Egg Pasta Salad is a refreshing and flavorful twist on two beloved classics. The creamy egg yolk dressing perfectly complements the bite of the pickles and the crunch of the celery, while the addition of paprika and mustard provides that familiar deviled egg zing. Whether served as a main course or a side dish, this pasta salad is sure to become a go-to recipe for all your gatherings. So, next time you're looking to bring something special to the table, this delightful dish will not disappoint. Enjoy your flavorful creation!