Best 3 Layered Deviled Egg Pasta Salad Recipes
Indulge in a symphony of flavors with our layered deviled egg pasta salad, a dish that tantalizes taste buds and elevates your culinary experience. This innovative recipe combines the classic flavors of deviled eggs with the comforting embrace of pasta salad, resulting in a delightful fusion of textures and tastes.
Unravel the layers of this culinary masterpiece, starting with a base of tender and flavorful pasta, which provides a sturdy foundation for the subsequent layers of goodness. A creamy and tangy deviled egg filling, bursting with piquant mustard, tangy mayonnaise, and a hint of sweetness from finely chopped pickles, crowns the pasta, adding a burst of richness and complexity.
To elevate the salad's appeal, a layer of crisp and refreshing celery adds a textural contrast and a subtle vegetal note. A sprinkling of crumbled bacon adds a smoky, savory dimension, while finely diced red onion contributes a sharp and slightly pungent flavor, awakening your senses.
But the culinary journey doesn't end there. This layered deviled egg pasta salad features a delightful twist: a layer of sweet and tangy pickle relish, which adds a burst of acidity and a hint of sweetness, creating a harmonious balance of flavors.
As you delve deeper into this culinary delight, you'll encounter a layer of hard-boiled eggs, providing a protein-packed and satisfying element. And to top it all off, a shower of freshly chopped parsley adds a vibrant pop of color and a final touch of herbaceousness, completing this symphony of flavors.
So, embark on a culinary adventure with our layered deviled egg pasta salad, a dish that promises to tantalize your taste buds and leave you craving more.
DEVILED EGG MACARONI SALAD
Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
- Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
- Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
DEVILED EGG PASTA SALAD
Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks.
Provided by By Corey Valley
Categories Side Dish
Time 15h
Yield 8
Number Of Ingredients 10
Steps:
- Place cooked pasta in large bowl.
- Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
- Gently stir in hard-cooked eggs.
- Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.
Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 195 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 1 g, TransFat 0 g
LAYERED DEVILED EGG PASTA SALAD
MMMM....best pasta salad I've had in a long time. Recipe courtesy of allrecipes.com. I left out the ham, and I still loved it.
Provided by AmyZoe
Categories < 4 Hours
Time 1h7m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place eggs in a large saucepan and cover with cold water.
- Bring water to a boil. Remove saucepan from heat and let eggs stand in hot water for 10 minutes.
- Immerse eggs in a bowl of ice water and cool, 1 to 2 minutes.
- Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut side up on a plate.
- Mash egg yolks into a crumbly paste with a fork. Mix in 1 1/2 tablespoons mayonnaise and mustard with a fork.
- Season with salt and pepper. Spoon egg yolk mixture into a small piping bag and pipe into the egg whites. Garnish with fresh dill.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
- Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
- Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.
Nutrition Facts : Calories 220.7, Fat 10.4, SaturatedFat 3.6, Cholesterol 183.2, Sodium 120, Carbohydrate 14.5, Fiber 2, Sugar 2.7, Protein 16.9
Tips:
- Use high-quality ingredients: Fresh eggs, flavorful mayonnaise, and crisp vegetables will make a big difference in the taste of your pasta salad.
- Hard-boil your eggs perfectly: For easy peeling, place your eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Make your own mayonnaise: Homemade mayonnaise is easy to make and much more flavorful than store-bought. Simply whisk together egg yolks, Dijon mustard, lemon juice, salt, and pepper in a food processor or blender until smooth. Then, slowly drizzle in olive oil until the mayonnaise has reached the desired consistency.
- Use a variety of vegetables: This recipe calls for celery, onion, and pickles, but you can also add other vegetables that you like, such as carrots, bell peppers, or peas.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it, as this will make it mushy.
- Chill the pasta salad before serving: This will help the flavors to meld and the salad will be more refreshing.
Conclusion:
This layered deviled egg pasta salad is a delicious and easy-to-make dish that is perfect for potlucks, picnics, or summer gatherings. With its creamy deviled egg filling, crunchy vegetables, and flavorful dressing, this salad is sure to be a hit with everyone who tries it.
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