Description
This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful dish perfect for potlucks, picnics, or a refreshing side. Combining tender rotini pasta with chopped hard-boiled eggs, crisp celery, and green onions, all coated in a zesty mayonnaise and Dijon mustard dressing, it offers a delightful twist on classic deviled eggs in a pasta salad form.
Ingredients
Scale
Salad Ingredients
- 2 cups rotini pasta
- 4 large hard-boiled eggs, chopped
- 1/2 cup celery, finely chopped
- 1/4 cup green onions, sliced
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook Pasta: Boil the rotini pasta in salted water until it is al dente, which usually takes about 8-10 minutes. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad.
- Prepare Eggs: Place the eggs in a pot of cold water and bring to a boil. Once boiling, cover the pot and remove from heat, letting the eggs sit for 12 minutes to hard boil. Then, transfer the eggs to an ice bath to cool completely, making them easier to peel and chop.
- Chop Ingredients: Finely chop the cooled hard-boiled eggs, celery, and slice the green onions thinly to prepare for mixing into the salad.
- Make Dressing: In a large bowl, combine the mayonnaise and Dijon mustard. Season with salt and pepper according to your taste preferences, mixing well to create a smooth dressing.
- Combine Salad: Add the cooked pasta, chopped eggs, celery, and green onions into the bowl with the dressing. Toss everything together thoroughly until all the ingredients are evenly coated with the creamy dressing.
- Chill and Serve: Cover the pasta salad and refrigerate it for at least one hour to allow the flavors to meld fully and to serve it chilled for best taste and texture.
Notes
- For best flavor, chill the salad for several hours or overnight before serving.
- If you prefer a lighter salad, substitute half the mayonnaise with Greek yogurt.
- Add a pinch of smoked paprika or cayenne pepper to the dressing for a spicy kick.
- Make sure to rinse the pasta under cold water after boiling to prevent it from sticking and to cool it quickly.
- This salad keeps well refrigerated for up to 2 days; stir before serving.
