Featured Recipe
Deviled Egg Pasta Salad
By Kate
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A cold pasta salad riff combining elbow macaroni with mashed deviled egg yolks, crunchy veggies, and a tangy mayo-mustard dressing. Cavatappi pasta subbed for elbow macaroni for a spiraled bite that holds onto the dressing better. Regular white vinegar swapped for apple cider vinegar for mild fruity acidity; smoked paprika replaced by sweet paprika for softer flavor. Diced green bell pepper replaces red for color variation and subtle bitterness. Carrot quantity cut from half to one-third cup, and mayo reduced from 1 cup to 3/4 cup for lighter coating. Chives swapped with scallions to punch up onion aroma. Chill times tweaked; cooking phases extended or shortened to fine-tune texture and flavor buildup.
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Prep:
18 min
Cook:
20 min
Total:
38 min
Serves:
12 servings
pasta salad
cold dishes
American cuisine
Introduction
Cold pasta salads. A summer staple. But most get dull fast. Mushy pasta, flat flavors. Leaves you searching for crunch, bite, punch. Enter deviled egg. That creamy yolk mash with mayo and mustard, tang and smoke. Combine it with al dente elbow macaroni — or cavatappi if you can find it — and you get texture and interest. Vegetables chop in for crunch and freshness, hit of sweet, onion sharpness, and grassy bell pepper bitterness. Tossed lightly, chilled well, this dish sings differently than your average mayo pasta salad. Texture counts here. Pasta too soft? Gummy. Too undercooked? Chalky and unpleasant. Rinsing stops cooking and strips surface starch, so dressing coats, not absorbs. Using apple cider vinegar instead of white vinegar rounds the acidity with subtle fruitiness—not just harsh punch. Sweet paprika softens smoke notes. Swap chives for scallions to punch onion aroma. Adjust by eye and feel is the key. Chill long enough for flavors to marry but not so long it dulls. The difference between tired pasta salad and one with swagger.
Ingredients
About the ingredients
Pasta – elbow macaroni works fine but cavatappi preferred for extra curl and pockets that trap dressing. Look for fresh pasta packages with cooking times around 8-10 minutes. The key is al dente that offers bite without chewiness or mush. Overcooked pasta becomes gluey in salad. Salt your boiling water generously — this seasons pasta from inside out. Eggs must be hard-boiled thoroughly but not cracked or overcooked to avoid green yolks that taste metallic. Mayo quantity reduced slightly to avoid weighing down the salad, but feel free to add for creaminess. Vinegar swapped to apple cider for mild sweet acidity. Mustard: Dijon’s heat adds depth but yellow mustard is a pantry standby and passable if that’s it. Paprika: sweet paprika brings a warm aroma, less bite than smoked. Choose fresh spices for best scent. Veggies chopped small for even distribution and bite—carrots, celery, onion for classic crunch; green bell pepper adds subtle sharpness replacing red’s sweetness; scallions give sharper, fresher onion notes than chives. Salt to taste but kosher or sea salt preferred over table for texture and flavor punch.
Method
Technique Tips
Bring large pot of salted water to rolling boil before boiling pasta. Using enough water prevents sticking and ensures even cooking. Stir pasta immediately after loading to separate. Check pasta a couple minutes before package time. Feel between your teeth — al dente means cooked but firm, springy. Drain and shock under cold water to stop carryover heat cooking and rinse surface starch; starch otherwise makes pasta gummy and over-absorb dressing. Drain well, air-dry for a little before refrigeration helps pasta firm up and keeps salad from watery mess. Hard boil eggs day before or at least 30 minutes prior, peel carefully. Halve, remove yolk, mash with fork or microplane for fastest smooth texture; lumps ruin smooth yolk mash in dressing. Add mayo gradually to yolks to reach paste consistency then whisk in vinegar and mustard so flavor bonds. Salt, white pepper, paprika, garlic powder follow for balanced seasoning. Chop egg whites finely; they bring bite and texture. Combine pasta, yolk mixture, chopped whites, veggies gently. Toss until just covered to avoid mush. Folding gently maintains distinct textures. Chill minimum 1 hour to meld, better 2. Garnish with extra paprika or scallions to freshen just before serving. If salad tastes flat, adding a squeeze of fresh lemon juice or dash of vinegar can brighten without extra salt. If too thick, thin dressing with splash of water or mustard. Salad holds well 24 hours, but texture best fresh.
Chef's Notes
- 💡 Start with a big pot, fill it 3/4 full. Salt it heavy; key step. Water boils faster, seasons pasta from the inside out. Important.
- 💡 Pasta cooking? Stir immediately. Prevent sticking but also check for doneness—should be al dente, firm yet chewy. Rinse with cold running water fast.
- 💡 Eggs: No green yolks. Hard-boil, cool, peel. Mash yolks into a paste first. That way, easy to mix with mayo, mustard. Texture is crucial.
- 💡 If dressing feels thick, a bit of water can lighten it. Avoid a gluey salad. Mustard? Dijon for kick, yellow for basics. Both work.
- 💡 Chill time’s important. At least 1 hour. Allows flavors to come together. Less time? It won’t meld as well. Taste tests essential, seasoning matters.
Kitchen Wisdom
What's the best pasta choice?
Cavatappi preferred, holds dressing. Elbow's fine if stuck. Short shapes don’t work well, too thin.
How do I avoid mushy pasta?
Cook until just al dente. Rinse with cold water. Shocking pasta stops cooking. Rinses starch too.
Can I substitute mayo?
Yes, Greek yogurt works. Texture's not the same but tangy. Add some mustard for flavor boost.
Storage tips?
Keep covered in fridge. Lasts 24 hours but texture? Best fresh. If too thick the next day? Thin with water.
