Creamy Deviled Egg Pasta Salad

Creamy Deviled Egg Pasta Salad is a delightfully tangy and rich dish that’s perfect for summer picnics and potlucks. It’s not heavy or overly creamy either. I think it’s a perfect summertime salad, and if you’re not a fan of deviled eggs, feel free to omit them. It will still be undeniably delicious! If you’re looking for a flavorful & satisfying side dish that’s not overly heavy, you’ve come to the right place.

When you combine perfectly cooked pasta with a creamy, deviled egg-inspired dressing, you get the perfect salad. The addition of fresh herbs and spices just sends it over the top. I’ve really been in the mood for something refreshing yet substantial, and this dreamy salad reminds me of summer gatherings and family barbecues. Not a fan of deviled eggs? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed:

• Large pot
• Large mixing bowl
• Medium saucepan
• Knife
• Cutting board
• Measuring cups and spoons
• Mixing spoon
• Colander
• Whisk

Ingredients:

• 8 ounces elbow macaroni or small pasta shells
• 6 large eggs
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons yellow mustard
• 1 tablespoon white vinegar
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill (optional)

Directions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
2. Cook the Eggs:
   • Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the pan. Let sit for 10-12 minutes. Drain and transfer the eggs to a bowl of ice water to cool. Peel and chop the eggs.
3. Prepare the Dressing:
   • In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, paprika, garlic powder, onion powder, salt, and pepper until smooth and well combined.
4. Combine Ingredients:
   • Add the cooked and cooled pasta, chopped eggs, celery, red onion, parsley, and dill (if using) to the bowl with the dressing. Gently toss everything together until well combined and evenly coated with the dressing.
5. Chill and Serve:
   • Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Enjoy your creamy and tangy Deviled Egg Pasta Salad! This salad is perfect for any summer gathering, providing a delightful twist on classic deviled eggs in a satisfying pasta form.