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Flavorful Deviled Egg Pasta Salad with Creamy Mustard Dressing

deviled egg pasta salad - featured image
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A quick and easy pasta salad featuring a creamy mustard dressing and deviled eggs for a tangy, rich flavor. Perfect for gatherings or a refreshing meal with a nostalgic twist.

Ingredients

Scale
  • 12 oz rotini or elbow macaroni pasta
  • 6 large eggs, hard-boiled and peeled
  • ½ cup mayonnaise (preferably full-fat)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey (optional)
  • ½ cup finely chopped celery
  • ¼ cup finely minced red onion (optional)
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill weed)
  • Salt and pepper to taste
  • Paprika for garnish (optional)
  • Chopped chives or sliced radishes for garnish (optional)

Instructions

  1. Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let sit for 12 minutes. Drain and transfer eggs to an ice bath to cool completely.
  2. While the eggs cool, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta.
  3. In a medium bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and honey. Taste and season with salt and pepper.
  4. Finely dice celery and red onion. Roughly chop fresh dill. Peel the cooled eggs and slice into quarters or halves.
  5. In a large mixing bowl, combine cooled pasta, celery, red onion, and half the dill. Gently fold in the creamy mustard dressing until evenly coated.
  6. Carefully fold in the deviled egg pieces, trying not to break them up too much.
  7. Taste the salad and adjust seasoning with more salt, pepper, or vinegar if needed.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  9. Just before serving, sprinkle with remaining dill and a light dusting of paprika.

Notes

Do not overcook pasta; rinse with cold water to stop cooking. Use the 12-minute hot water rest and ice bath method for perfectly cooked eggs without green yolk rings. Fold eggs in gently to avoid breaking. Chill salad before serving for best flavor. Reserve one egg yolk to mash into dressing for extra creaminess if desired.

Nutrition

Keywords: pasta salad, deviled eggs, creamy mustard dressing, easy pasta salad, picnic salad, potluck recipe

Find it online: https://islatable.com/flavorful-deviled-egg-pasta-salad-recipe-easy-creamy-mustard-dressing/