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Deviled Egg Pasta Salad


Deviled Egg Pasta Salad



Let’s talk about a little fusion dish that is very popular at my lunch meetings: pasta salad with

shredded egg. Now the dirty egg is old; It’s the perfect dish that says, “Hey, I’m here to be retro and

chic.” But then there’s the pasta salad, which is the blank canvas of the picnic world. Combine the two


and you have a nostalgic dish with a twist, perfect for those looking to whip up something quick and

fun for a crowd. This salad is a lifesaver on work nights or when you’re asked to bring something to

the neighborhood barbecue and want to enjoy it without fuss.

This buttery, tangy pasta salad is perfect for dinner with grilled foods; Think juicy burgers, chicken

tenders, or smoky veggies straight from the grill. You can also pair it with a refreshing Caesar salad or


serve it as its own star with fresh whole wheat bread.

Deviled Egg Pasta Salad



– 250 grams of elbow macaroni or your favorite type of pasta

– 6 boiled eggs, broken and chopped

– 1/3 cup mayonnaise


– 1/4 cup cream

– 1 tablespoon mustard (Dijon or yellow, optional ) to your taste)

– 1 teaspoon apple cider vinegar

– 1 teaspoon sugar

– 1/2 teaspoon red pepper powder, plus extra for garnish


– 1/4 teaspoon salt and pepper

– 2 stalks celery, finely chopped chopped

– 3 green onions, finely chopped

– 1/4 cup sweet onion (optional)

– Fresh parsley, chopped (for garnish)

Directions for Use


1. Cook noodles in a large pot of boiling salted water according to package directions until al dente.

Drain and rinse under cold water to cool; put aside.

2. In a large bowl, whisk together mayonnaise, cream, mustard, apple cider vinegar, sugar, chili


powder, salt and pepper until smooth and creamy.

3. Add the cooked pasta, chopped egg, celery, green onion and nuts (if using) to the sauce bowl.

Gently mix everything together until the pasta and eggs are well coated with the sauce.

4. Cover the pasta salad and leave it in the refrigerator for at least an hour to absorb its flavor.

5. Before serving, serve the salad and sprinkle some red pepper flakes and fresh parsley on top. Let it


Variations and Tips

– Add a pinch of sambal or sprinkle some cayenne pepper for extra flavor.

– If you’re watching your waistline, you can skip the mayonnaise, sour cream, and Greek yogurt for


– Isn’t there any sweet fruit you can enjoy? Finely chop dill sprigs or throw in capers for a twist.

– Do it one day; Provides flavor and longer shelf life in the refrigerator.

– Do you like grass? Fresh dill or chives would be a nice addition to this delicious dish.

Here’s my favorite salad dressing. Believe me, bring this dish to the table, “more!” You’ll see people

begging for the recipe faster than you can say. Beautiful baking!

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