Deviled Egg Pasta Salad — A Backyard BBQ Favorite!

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Introduction:

Love deviled eggs? Love pasta salad? Then this recipe is for you! Deviled Egg Pasta Salad combines the creamy, tangy goodness of deviled eggs with the hearty satisfaction of classic pasta salad. Perfect for picnics, BBQs, potlucks, or meal prep, this dish is a crowd-pleaser with bold flavor, creamy texture, and a nostalgic bite that brings comfort and delight in every forkful.

Origin:

While deviled eggs originated in ancient Rome and evolved into a Southern U.S. favorite, pasta salads became a staple at American picnics in the 20th century. This fusion dish blends the two into a modern backyard classic — particularly popular in the American Midwest and Southern states, where creamy sides reign supreme at barbecues and family gatherings.

Ingredients (Serves 6–8):

🥚 For the Pasta Salad:

  • 12 oz (340g) elbow macaroni or small shell pasta
  • 6 large hard-boiled eggs, peeled and chopped
  • ½ cup celery, finely diced
  • ¼ cup red onion, finely diced
  • 3 tablespoons dill pickles or sweet relish
  • 2 tablespoons chopped fresh chives or green onions

🥣 For the Deviled Egg Dressing:

  • ¾ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard (optional, for extra zip)
  • 1 tablespoon apple cider vinegar or pickle juice
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt & pepper, to taste

Optional Add-Ins:

  • ½ tsp hot sauce or cayenne (for a spicy kick)
  • Crumbled bacon
  • Shredded cheddar cheese
  • Fresh dill or parsley
  • A dash of turmeric or smoked paprika for added color

Instructions:

Step 1 – Cook the Pasta:

  1. Cook pasta in salted boiling water according to package instructions until al dente.
  2. Drain and rinse under cold water to stop cooking. Let cool completely.

Step 2 – Prepare the Eggs:

  1. While pasta cooks, chop the hard-boiled eggs.
  2. Reserve one egg yolk for garnish (optional).

Step 3 – Make the Dressing:

  1. In a medium bowl, whisk together mayo, mustards, vinegar or pickle juice, sugar, garlic powder, paprika, salt, and pepper.
  2. Adjust seasoning to taste — the dressing should be creamy, tangy, and slightly zesty.

Step 4 – Assemble the Salad:

  1. In a large bowl, combine cooked pasta, chopped eggs, celery, red onion, pickles, and chives.
  2. Pour the dressing over the mixture and toss gently to coat everything evenly.

Step 5 – Chill and Serve:

  1. Cover and refrigerate for at least 1 hour before serving (best after 3–4 hours or overnight).
  2. Before serving, sprinkle with paprika and crumble the reserved yolk on top for a deviled egg look.

Tips for Success:

  • Use cold ingredients to avoid melting the dressing.
  • Add the dressing gradually if you prefer a lighter coating.
  • Make it ahead — flavors improve as it chills.
  • If salad thickens too much in the fridge, stir in 1–2 tbsp of milk or extra mayo before serving.

Serving Recommendations:

  • Serve chilled with:
    • BBQ ribs, burgers, hot dogs, or grilled chicken
    • Baked beans, coleslaw, or corn on the cob
    • A fresh green salad or fruit platter
  • Great for potlucks, cookouts, or holiday side dishes like Easter, Memorial Day, and 4th of July.

Nutrition (Per Serving – Approx. 1 cup):

  • Calories: 320
  • Protein: 9g
  • Fat: 20g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Sugar: 3g
  • Sodium: 380mg

Values may vary based on add-ins and type of pasta.

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