Deviled Egg Pasta Salad
Servings: 10 servings
Calories: 212kcal
Deviled Egg Pasta Salad is the perfect summer picnic or family get-together potluck recipe. It's inexpensive and feeds a crowd. And, no party is complete without deviled eggs!
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Ingredients
- 450 grams cooked pasta, macaroni, bow tie, penne, etc.
- 1/2 cup light mayonnaise
- 1/4 cup light sour cream
- 2 teaspoons dry mustard
- 12 large eggs, boiled and roughly chopped
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 cup green pickle relish
- 1 teaspoon dried dill
- 1/4 cup parsley, chopped (plus more for garnish)
Instructions
- Cook pasta according to package instructions. Rinse under cold water and set aside. Hard boil eggs and transfer to cold water to cool.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, salt, pepper, paprika, vinegar, mustard, pickle relish, dried dill, and parsley.
- Add the cooled pasta and use a rubber spatula to toss until well coated.
- Next, add the chopped egg and gently fold into the pasta mixture until well combined.
- Refrigerate for at least 2 hours before serving.
Notes
I only use six of the yolks to avoid the pasta salad being too yellow. You can use all twelve yolks if you desire.
Nutrition
Calories: 212kcal | Carbohydrates: 17g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 256mg | Sodium: 368mg | Potassium: 138mg | Fiber: 1g | Vitamin A: 585IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg