Deviled Egg Pasta Salad Recipe
Rich and creamy, this easy-to-make side dish is always the first thing gone at family gatherings and bbq's. It's got all the best ingredients and a drool-worthy recipe!
Servings 10 servings
Calories 481kcal
Ingredients
- 1 pound macaroni pasta
- 1 tablespoon olive oil
- 1 ½ teaspoon Montreal steak seasoning
- 9 large eggs
- 1 sweet yellow onion diced
- 1 - 1 ½ cups mayonnaise
- ¼ cup yellow mustard
- ½ teaspoon each kosher salt and black pepper optional
- 2 teaspoons minced parsley, thinly sliced green onion, and/or ½ teaspoon paprika optional garnish
Instructions
- Bring a large pot of water to a boil on the stove. Season with 1 tablespoon of salt. Add the macaroni pasta and cook to al dente. Drain well and place in a large mixing bowl. Drizzle with olive and seasoning with steak seasoning. *
- Boil the eggs, allow to cool and refrigerate. *
- When you're ready to build the salad, peel the eggs and dice them. Add to the bowl with the pasta along with the diced onions.
- In a small bowl, mix together the mayonnaise and mustard. Add it to the bowl with the pasta, and combine all the ingredients and mix well. Taste the salad, and if you feel need more salt and pepper, add them. Mix it again and taste test!
- Before serving, garnish the top of the salad with thinly sliced green onions, a sprinkle of paprika or minced parsley.
Notes
*Allow the pasta and eggs to cool completely. (I usually make both the day before and refrigerate overnight after they have cooled to room temperature.)
Nutrition
Calories: 481kcal | Carbohydrates: 37g | Protein: 12g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 344mg | Potassium: 213mg | Fiber: 2g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
