If you love deviled eggs this Deviled Egg Pasta Salad is for you! This pasta salad is perfect to take along to your backyard gatherings. It can even be made ahead of time. It's perfect with grilled chicken, steak, pork and just about anything else! I created this for my husband who is forever asking me to make him deviled eggs. He absolutely devoured this salad. Try my Deviled Egg Salad too.
Why You'll Love This Recipe
This Deviled Egg Pasta Salad is such a fun twist on deviled eggs. Adding the pasta makes it such a delightful side dish. It comes together quickly and is perfect for taking to barbecues. As a bonus, the chickpea pasta adds a nice amount of protein too.
Ingredients You Will Need
Chickpea Pasta: I chose chickpea pasta, for the added protein boost in this salad.
Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as "superfoods"
Avocado Oil Mayonnaise: offers a unique creamy texture and a healthier fat profile.
Celery: is a nutrient rich, low calorie food. It has fiber and vitamin K, small amounts of A and C, calcium and iron.
Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.
White Vinegar: is a solution typically consisting of 4-7% acetic acid and 93-96% water.
Dry Mustard Powder: is an aromatic, sharply flavored seed belonging to the cabbage family. It's spicy flavor is reminiscent of horseradish or wasabi.
Salt and Black Pepper: the flavor of a dish is enhanced by salt. It elevates various flavor profiles. Ground black pepper adds a gentle heat.
Smoked Paprika: introduces a distinct smoky flavor that complements the other spices. It adds depth and a unique taste to the Deviled Egg Pasta Salad.
Instructions
Cook pasta: to slightly al dente, drain & rinse with cold water, allowing to cool.
Combine in a small bowl: egg yolks, mayonnaise, vinegar, salt, pepper & mustard, and mix well.
Chop: the egg whites.
In a large bowl: add your pasta, celery, onion & egg whites and toss with rubber spatula.
Add the mayonnaise: mixture to pasta tossing well.
Sprinkle: with smoked paprika.
Enjoy!
Recipe Tips and Tricks
Pasta doneness: I like to cook the pasta slightly al dente. It holds up longer and keeps its shape in the Deviled Egg Pasta Salad.
Recipe Variations
Semolina pasta: or any pasta you prefer will work in place of the chickpea pasta for this Deviled Egg Pasta Salad.
Mayonnaise: you can certainly use regular mayonnaise if you like.
Storage Tips
You can store this Deviled Egg Pasta Salad in an airtight container for 3-4 days in the refrigerator.
FAQs About Deviled Egg Pasta Salad
How do you keep pasta salad from getting mushy?
The key to cooking pasta that has a better texture when served cool is to cook it about 2-3 minutes beyond the al dente stage. This ensures a perfect Deviled Egg Pasta Salad.
Is it better to make pasta salad the night before?
Yes, making pasta salad the night before is a good idea. It allows the flavors to meld and the pasta to absorb the dressing better in the Deviled Egg Pasta Salad.
Is there a substitute for mayonnaise in deviled eggs?
There are several different substitutions such as plain Greek yogurt, sour cream, avocado or hummus.
Deviled Egg Pasta Salad
Ingredients
- 16 oz Chickpea Pasta I like Banza
- 6 Eggs hard boiled & peeled
- 1 cup Avocado Oil Mayonnaise
- 2 pieces Celery diced
- ¼ cup Onion diced
- 1 tablespoon White Vinegar
- 2 ½ teaspoon Dry Mustard Powder or more to taste
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
Get Recipe IngredientsInstructions
- Cook pasta to slightly al dente, drain & rinse with cold water, allowing to cool
- Combine in a small bowl, egg yolks, mayonnaise, vinegar, salt, pepper & mustard, mixing well
- Chop the egg whites
- In a large bowl add pasta, celery, onion & egg whites, toss with rubber spatula
- Add mayonnaise mixture to pasta tossing well
- Sprinkle with smoked paprika
- Serve and enjoy!
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