Sunday, March 24, 2013

Deviled Egg Pasta Salad



{Photo updated April 2014}

We're hardcore deviled egg fans. One side of my family are downright competitive when it comes to the battle of who gets the last one at any family gathering. Christmas? Thanksgiving? July 4? Funeral? Baby shower? Doesn't matter the occasion - those deviled eggs will be on the table (or heads may roll!).

So imagine a deviled egg and all that goes with it. Now imagine it mixed into a pasta salad. Y'all, it's magical. I kid you not - this salad tastes just like a deviled egg with 1) less eggs to peel and 2) way easier to make for a crowd. And since there are chopped eggs throughout, I can't imagine anyone complaining about this salad sitting in the place of their beloved deviled egg tray.

Okay, okay... maybe it'll be a great accompaniment to a deviled egg tray for families like mine.

Put this on your Easter menu for me, okay? And report back on how the deviled egg addicts in your family reacted. I live too far from my family to experiment on them :)

Since it's almost spring weather (maybe? hopefully?) this would be great to serve alongside a burger straight off the grill. It's so easy to throw together and delicious!



Deviled Egg Pasta Salad
1 pound small pasta 
3 cups mayonnaise or Miracle Whip
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper, to taste
6 hard boiled eggs, peeled and chopped
1/2 cup pickle relish (sweet or dill - whichever you prefer. We are sweet people!)
Paprika

Cook pasta according to directions on box. When finished, drain and rinse well in cold water.

Whisk together the mayonnaise, mustard, vinegar, salt, and pepper. Gently fold in the cold rinsed pasta, chopped eggs, and relish. Taste for seasonings and adjust as needed.

Before serving, sprinkle with paprika.

*it's best served next day so if you can, make it ahead of time, cover, and refrigerate overnight

Source: Cassie Craves 

17 comments :

  1. Looks yummy!
    I would love if you link this to my Link party on Monday!
    XOXO
    Isabelle

    http://lechateaudesfleurs.blogspot.com

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  2. that sounds delightful! I love deviled eggs too! I made wasabi ones last summer, SO good... Thanks for linking up to Tasteful Tuesdays! you are a faithful linker! love it! Really appreciate you stopping by my blog! I’m trying to keep in better touch with my linkers/readers… If you already follow me, please let me know I will find your blog on Bloglovin (I’m transferring my follows there)if you don’t follow in any way, would you consider following via GFC or other method?
    http://www.nap-timecreations.com

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    Replies
    1. Oooh, wasabi deviled eggs sounds awesome! I'll have to give that a try sometime :)

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  3. Oh my heavens! This sounds SO GOOD. I so need to try this, yum! We love deviled eggs at my house too AND pasta salad! Match made in heaven! I'm your newest follower, love your blog! Stop by my blog if you get a chance! Hope you're having a great week!

    Best,
    Jen @ Yummy. Healthy. Easy.

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    Replies
    1. Thanks for stopping by, Jen! We're HUGE deviled egg fans, too, and this pasta salad was a homerun in our house! Hope it's a hit for yours, too!

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  4. Ooh, I am craving a deviled egg right now and this sounds SO good! Can't wait to try it, thanks!

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    Replies
    1. Let me know what you think - and thanks for stopping by!

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  5. Is there a reason for using yellow mustard instead of dijon mustard? I've only ever used dijon mustard when I make deviled eggs so I don't know what using yellow would taste like, am I weird?

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    Replies
    1. I've used both for my deviled eggs. The dijon just gives it more of a kick. My grandma used mayo with horseradish in it sometimes too. I think it would be the same for the pasta, if you like more of a "kick" to the flavor or not.

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    2. If you usually use dijon for your deviled eggs, I'd stick with that instead of switching to yellow mustard so you get the same flavor you're used to.

      And DEFINITELY not weird! :)

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  6. I made this for my family and they absolutely loved it. Dad wanted more mustard, I wanted more dill, and Mom liked it the way it was. Thanks for this!

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  7. I just made this for our steaks tonight! I wanted pasta salad, he wanted deviled eggs...so we just got the best of both worlds! I used a big less mayo, a bit more mustard and swapped relish for dill weed and it turned out wonderful! Thinking about adding in some bacon pieces...oh yum!

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  8. Thanks for the recipe. 1/2 batch test run complete- will let set overnight, however I think it's a winner. I also subbed dill weed for relish. Much easier than making deviled eggs- I can boil a great egg and keep the color right, but I never can get the shells to come off to make them look like anything except cratered eggs =)

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  9. Hi Aimee, how many servings would you say this recipe is for? I'm looking to serve about 60 people for a dinner party. Thank you!! :)

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    Replies
    1. Michelle, it makes quite a bit. I would guess 10-12 servings? Depending upon how many other sides you have, of course, you could always squeeze out more :)

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