Pіcture thіs mix of соmfort food and partу snack , where creamy еggs mash with pаsta salad and everyone smiles . It may sound weird but it works neat , its easy to make and kids and adults love it .
In this post we show how to mix deviled eggs and macaroni pasta salad , with tips on taste , serving and ways to switch it up . It’s simple and fun and you can make it ahead for any cookout or potluck .
What Are Deviled Eggs ?
Deviled eggs are hard-boiled eggs that you halve and scoop out the yolks . Then you mix the yolks with mayo , mustard and a pinch of salt and pepper . Some folks add paprika or herbs for extra zip . They’re classic at picnics and easy to make fast .
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Paprika for color
- Salt and pepper
Understanding Macaroni Pasta Salad
Macaroni pasta salad is elbow macaroni with mayo or vinaigrette and some mix-ins . You can add veggies like peas , carrots or bell peppers . It’s cool and creamy and perfect for hot days .
- Elbow macaroni
- Mayonnaise or vinaigrette
- Chopped veggies (bell peppers , peas , carrots)
- Optional meat like ham or tuna
- Cheese bits like cheddar or feta
The Unique Twist : Combining Deviled Eggs and Pasta Salad
Putting deviled egg filling into macaroni salad brings two old favorites together . The creamy yolk mix sticks to the pasta , giving each bite rich egg flavor . It’s kinda strange but it tastes awesome .
You also get a nice color splash — yellow egg filling , white pasta and green bits of celery or onion . It looks cool on the buffet , and people always ask what it is .
Recipe for Deviled Egg Macaroni Pasta Salad
Ingredients
- 2 cups elbow macaroni
- 4 hard-boiled eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup diced celery
- ½ cup chopped green onions
- ¼ cup sweet pickle relish
- Paprika to sprinkle
- Salt and pepper to taste
Directions
- Cook pasta : Boil water with salt , add macaroni and cook till tender . Drain and rinse under cold water to cool .
- Make egg filling : Chop cooled eggs and mix yolks with mayo , mustard , vinegar , salt and pepper till smooth .
- Mix : Fold pasta into the egg mix , then stir in celery , onions and relish . Make sure it’s all coated .
- Chill : Cover and refrigerate at least 30 minutes so flavors blend .
- Serve : Scoop into a bowl , sprinkle paprika on top and enjoy .
Advice
You can prep this salad a day ahead . Keep it in a sealed container in the fridge and eat within three days . For special diets use vegan mayo or gluten-free pasta . Leftovers stay good if covered and chilled overnight .
Health Benefits
Eggs pack protein , vitamin D and choline . Celery adds fiber and vitamins A and C . You can toss in more veggies to boost nutrients . Just watch portion size to keep it balanced .
Creative Variations
Add diced jalapeño or hot sauce for heat . Mix in fresh herbs like dill or parsley for brightness . Sprinkling cheese bits such as cheddar or feta makes it richer .
Pairing Suggestions
Serve with chilled white wine like Sauvignon Blanc or a light rosé . For non-alcoholic try iced tea or lemonade . It also goes great with grilled chicken , veggie trays or crusty bread .
Conclusion
This deviled egg macaroni pasta salad is a fun spin on two classics . It’s easy , tasty and perfect for any get-together . Give it a try and see how folks love this mash-up .
Frequently Asked Questions (FAQs)
1. Can I make it ahead ?
Yes , chill it for a few hours and eat within three days .
2. What pasta is best ?
Elbow macaroni works great because it holds the dressing well .
3. Can I change it for diets ?
Sure , use vegan mayo or gluten-free pasta as needed .
4. Is it good for potlucks ?
Absolutely , it’s simple to share and folks love it .
5. How to make it more filling ?
Add proteins like diced chicken , chickpeas or bacon bits .
Unique Deviled Egg Macaroni Pasta Salad
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 2 cups elbow macaroni
- 6 large eggs
- ½ cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- to taste salt
- to taste black pepper
- ¼ cup chopped green onions or scallions
- ¼ cup diced celery
- ¼ cup diced pickles or relish
Instructions
- Begin by boiling the elbow macaroni in a large pot of salted water according to package directions, usually about 8-10 minutes until al dente. Drain the pasta in a colander and rinse with cold water. Set aside to cool.
- Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let sit for 10-12 minutes.
- Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half. Remove the yolks and place them into a mixing bowl; set the whites aside.
- Mash the egg yolks with a fork and then add the mayonnaise, mustard, apple cider vinegar, onion powder, garlic powder, paprika, salt, and black pepper. Mix thoroughly until smooth.
- Add the cooled macaroni to the egg mixture and stir to combine. Then fold in the chopped green onions, diced celery, and diced pickles.
- Chop the egg whites and gently fold them into the pasta mixture. Adjust seasoning with more salt and pepper if needed.
- Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
