Deviled Egg Pasta Salad

pasta salad served in a small white bowl with silver fork digging in

Print Recipe

5 from 5 votes

This deviled egg pasta salad is loaded with so many goodies. It's also so quick and easy to make!

Prep Time15

Cook Time10

Total Time25

Course: Lunch, Pot Luck, Side Dish

Cuisine: American

Servings:

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Medium Pot with Lid (for eggs)
Medium Pot & Colander (for pasta)
Small Mixing Bowl & Spatula (for dressing)
Large Mixing Bowl & Salad Tossers
Sharp Knife & Chopping Board

Ingredients

Dressing

1 cup / 240g Full Fat Mayo
1/4 cup / 60g Sour Cream
1 1/2 tbsp Dijon Mustard
1 tbsp Gherkin/Dill Pickle Juice
1/2 tsp EACH: Sugar, Salt, Hot Sauce (or to taste)
1/4 tsp White Pepper

Pasta Salad

9oz / 250g Dried Macaroni
6-8 Hard Boiled Eggs, diced (see notes)
1/3 cup / 5 rashers Bacon, cooked, cooled & chopped
1/3 cup / 4-5 small Gherkins/Dill Pickles, finely diced
1/3 cup / 1 large stalk Celery, finely diced
1/3 cup / 1 small Red Onion, finely diced
1 tbsp Chives, finely diced
few pinches of Smoked Paprika, to serve

Instructions

Pasta: Pop your pasta in salted boiling water and cook until al dente. Drain in a colander and rinse with cold water until completely cold. Ensure you've shook out all the water, then place in a large mixing bowl.
Dressing: In a small mixing bowl combine mayo, sour cream, dijon mustard, pickle juice, sugar, salt, white pepper and hot sauce. Taste test for seasoning and adjust if desired.
Pasta Salad: To the large mixing bowl of pasta add hard boiled egg, bacon, celery, red onion, chives and pickles. Pour in the dressing and use salad tossers to mix everything.
Serve: Sprinkle over a few pinches of smoked paprika. Tightly cover and store in the fridge or serve up right away. I like to give it an hour, just to allow the flavours to marry.

Video

Notes

a) Hard Boiled Eggs - I know everyone has their own method of boiled eggs, but here's what I do:

Place eggs in a pot and cover with cold water (make sure every part of all the eggs is comfortably covered).
Turn on high heat and leave until the you reach a rolling boil. Once the eggs start dancing, immediately turn off the heat, pop on a lid and leave on the hob for 10mins.
After 10 mins, spoon eggs into a bowl of ice (or very cold) water (this is to stop the cooking process).
Peel and dice eggs to desired texture for egg mayo.

b) Quantities - Feel free to increase any of your favourite fillings (i.e the bacon). This is just what I recommend. Everything is equal quantities in 1/3 cups measurements too.

c) Make Ahead - This will store for comfortably for 3 days tightly stored in the fridge. It holds up pretty well and stays relatively creamy, but you can stir through a dollop of mayo just before serving if you think it needs it.

d) Calories - one serving (8 in total).

Nutrition