If you’re on the hunt for a dish that’s as comforting as it is craveable, Deviled Egg Pasta Salad Supreme is about to win you over. This recipe combines all the zesty, creamy flavors you love in classic deviled eggs with the hearty, crowd-pleasing appeal of a pasta salad. Every forkful boasts tender pasta, savory hard-boiled eggs, and a tangy dressing that ties it all together. It works like magic at potlucks, summer picnics, and family suppers—and it’s just as delightful snuck straight from the fridge for a late-night snack.
Ingredients You’ll Need
This short and sweet ingredient list is proof that simplicity can equal big flavor. Each component brings its own little spark—think pop, crunch, creaminess, and color—to the party that is Deviled Egg Pasta Salad Supreme.
- Pasta (8 oz elbow macaroni or small shells): These shapes capture dressing beautifully while offering a tender bite.
- Hard-boiled eggs (6, peeled and chopped): The heart of the dish, delivering richness and that classic deviled egg flavor throughout.
- Mayonnaise (1/2 cup): The silky base that keeps everything luscious and binding.
- Sour cream (1/4 cup): Balances the mayo with a subtle tang and extra creaminess.
- Yellow mustard (1 tablespoon): Brings the characteristic zip and color associated with deviled eggs.
- Apple cider vinegar (2 teaspoons): Brightens and livens up the salad, just like in the classic version.
- Paprika (1/2 teaspoon, plus more for garnish): Adds smoky depth and looks gorgeous sprinkled over the top.
- Garlic powder (1/2 teaspoon): Weaves in gentle savory warmth without overwhelming the eggs.
- Salt (1/2 teaspoon): Essential for bringing together all the flavors.
- Black pepper (1/4 teaspoon): A light touch of heat and contrast to the creamy base.
- Red onion (1/3 cup, finely chopped): Delivers a little crunch and color without overpowering the dish.
- Celery (1/3 cup, chopped): Gives a signature fresh crunch to offset all that creaminess.
- Dill pickles or relish (2 tablespoons, chopped): Bring on the tang and a touch of briny brightness.
- Fresh chives or parsley (chopped, for garnish): Adds vibrant color and a mild herby finish that lifts every bite.
How to Make Deviled Egg Pasta Salad Supreme
Step 1: Cook and Cool the Pasta
Begin by cooking your choice of elbow macaroni or small shells according to the package instructions, aiming for that perfect al dente texture. Once it’s cooked, drain the pasta and rinse it under cold water to stop the cooking process and prevent clumping. Let the noodles cool completely so your Deviled Egg Pasta Salad Supreme stays refreshingly crisp instead of mushy.
Step 2: Whisk the Creamy Deviled Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, apple cider vinegar, paprika, garlic powder, salt, and black pepper. Give it a good whisk until everything is well-blended and ultra-creamy. This is where all the addictive, tangy “deviled” flavor gets built.
Step 3: Add the Eggs and Crunchy Veggies
Gently fold your chopped hard-boiled eggs, red onion, celery, and chopped dill pickles or relish into the dressing. Stir with care so you get a mix of soft, creamy, and crisp textures in each bite—this balance is what makes Deviled Egg Pasta Salad Supreme a total knockout.
Step 4: Combine with Pasta
Now it’s time to bring everything together. Add the cooled pasta to the egg and dressing mixture, then gently toss everything to coat. The salad will look and smell absolutely irresistible at this point, but a little patience goes a long way!
Step 5: Chill and Garnish
Cover and refrigerate your Deviled Egg Pasta Salad Supreme for at least 30 minutes before serving. This little rest helps all the flavors meld and intensify. Right before serving, sprinkle on extra paprika and your choice of chopped chives or parsley for a colorful, crowd-pleasing finish.
How to Serve Deviled Egg Pasta Salad Supreme
Garnishes
A generous dusting of paprika and a sprinkle of fresh chives or parsley are the classic touches for Deviled Egg Pasta Salad Supreme. They not only make the salad look absolutely irresistible but also add those extra little pops of color and aromatic freshness that say, “dig in!”
Side Dishes
This creamy salad pairs beautifully with all your cookout favorites—think grilled burgers, smoky barbecue chicken, or even crispy fried tofu for a vegetarian option. At summertime gatherings, serve it alongside watermelon wedges or corn on the cob for a downright unbeatable plate.
Creative Ways to Present
Try serving Deviled Egg Pasta Salad Supreme in a large, shallow platter for a dramatic family-style presentation, or scoop it into individual ramekins or mason jars for portable picnic perfection. If you’re feeling playful, spoon servings onto lettuce leaves for hand-held salad wraps.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Deviled Egg Pasta Salad Supreme should be stored in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days. Give it a quick stir before serving to redistribute the creamy dressing, as it may settle a bit.
Freezing
Due to the creamy dressing and boiled eggs, freezing is not recommended for Deviled Egg Pasta Salad Supreme. The texture can become watery and the eggs may turn rubbery upon thawing, so it’s best enjoyed fresh or refrigerated.
Reheating
No reheating necessary—Deviled Egg Pasta Salad Supreme is best served cold or at room temperature. If you prefer it closer to room temp after chilling, simply let it sit out for 10-15 minutes before serving.
FAQs
Can I use another type Side Dish
Absolutely! While elbow macaroni and small shells are classic, you can use rotini, penne, or any bite-sized pasta you like. The key is to choose a shape that holds onto the dressing well.
Is there a way to make this lighter?
Yes! Replace the full-fat sour cream with Greek yogurt and use light mayonnaise for a fresher, lighter version of Deviled Egg Pasta Salad Supreme without sacrificing flavor or creaminess.
Can this dish be made ahead of time?
You bet. In fact, it tastes even better after a chill in the fridge, as the flavors mellow and meld. Just remember to stir before serving and garnish fresh.
What can I add for more texture or flavor?
Consider tossing in diced bell pepper, shredded carrot, or a handful of chopped pimentos for extra crunch and color in your Deviled Egg Pasta Salad Supreme. A touch of hot sauce in the dressing is great for spice lovers too!
How can I make it vegetarian-friendly?
Luckily, Deviled Egg Pasta Salad Supreme is already vegetarian! Just double-check that your mayonnaise and other condiments fit your dietary preferences.
Final Thoughts
This recipe is all comfort, all celebration, and all flavor—a side dish with main-character energy. If you give Deviled Egg Pasta Salad Supreme a try, prepare for empty bowls and recipe requests galore. I can’t wait for you to experience just how much joy this simple, retro-inspired salad brings to every gathering!
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Deviled Egg Pasta Salad Supreme Recipe
- Total Time: 30 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Deviled Egg Pasta Salad Supreme is a delightful twist on classic pasta salad, combining the flavors of deviled eggs with creamy pasta and a tangy dressing. It’s perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
Main Ingredients:
- 8 oz elbow macaroni or small shells
- 6 hard-boiled eggs, peeled and chopped
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon paprika (plus more for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1/3 cup finely chopped red onion
- 1/3 cup chopped celery
- 2 tablespoons chopped dill pickles or relish
- Chopped fresh chives or parsley for garnish
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, paprika, garlic powder, salt, and pepper.
- Combine Ingredients: Stir in chopped eggs, red onion, celery, and pickles. Fold in the cooled pasta and mix gently until well combined and coated.
- Chill and Serve: Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving to allow flavors to develop. Garnish with extra paprika and chopped chives or parsley.
Notes
- For extra richness, mash one or two egg yolks into the dressing.
- You can use Greek yogurt in place of sour cream for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 170mg
