Deviled Egg Pasta Salad Food
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.
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
DEVILED EGG NOODLE SALAD
Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
- Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
- Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
- Toss before serving and adjust seasonings if needed.
Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g
DEVILED EGG PASTA SALAD
Make and share this Deviled Egg Pasta Salad recipe from Food.com.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions on box and drain.
- Rinse in cold water and drain again.
- While pasta is cooking, whisk together mayonnaise, mustard, vinegar, and salt, and pepper.
- Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning. Re-season as necessary.
- Sprinkle with paprika. Cover and refrigerate until serving.
Nutrition Facts : Calories 217.8, Fat 4, SaturatedFat 1.1, Cholesterol 111.9, Sodium 74, Carbohydrate 34.5, Fiber 1.6, Sugar 1.6, Protein 9.8
DEVILED EGG SALAD
My top-secret egg salad recipe! Delicious on a sandwich, too!
Provided by Angela
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g
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
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- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.
- Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
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- In a large pot of salted boiling water, cook pasta according to package directions. Drain and rinse with cold water.
- Peel eggs and separate yolks from whites. Chop whites and set aside. Add yolks to a large mixing bowl and crush with a wooden spoon into a paste.
- Add mayonnaise, mustard, relish, garlic powder, paprika, cayenne, salt, and pepper to the yolks and mix to combine.
- Add pasta, red onion, celery, and egg whites and stir to combine. Adjust seasoning as needed and chill until ready to serve. Enjoy!
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Cook your pasta according to package directions, rinsing and draining after it is cooked. Cool completely. Prepare the Eggs. Peel the eggs and separate the whites from the yolks, placing the yolks in a large bowl and setting the whites aside. Mix. Add the mayonnaise and greek yogurt to the bowl with the egg yolks, whisking to combine until smooth.
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Separate the white from the yolks on the remaining 5 eggs. Place the yolks aside and coarsely chop the egg whites. Make the dressing by mashing the egg yolks in a small bowl and adding the mayonnaise, Dijon mustard, and paprika. If the dressing …
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place the yolks in a small bowl. Set to the side. Chop the egg whites and add to the pasta bowl. Add the chopped onion and celery to the pasta bowl. Mash the egg yolks with a fork. Add the mayonnaise, ketchup, vinegar, sugar, and mustard. Stir to combine. Stir in egg yolk sauce to the pasta bowl and toss until combined.
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Instructions. Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl. Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl. Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
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DEVILED EGG PASTA SALAD (SUPER CREAMY) COOKED BY JULIE
Cook for 8-10 minutes. Place the eggs in a bowl filled with cold water and then peel them. Using a fork, smash the eggs until nice and chunky and set aside. In a large bowl, combine the mayo, dijon mustard, sweet relish, vinegar, salt, pepper, red onions, scallions, and paprika. Fold in the cooked cooled pasta.
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DEVILED EGG PASTA SALAD - RECIPE REVIEW BY THE HUNGRY PINNER
First, I chopped the onion and celery and put them into a medium mixing bowl. Next, I peeled and halved the eggs. The whites were chopped and added to the mixing bowl with the onion and celery. The yolks went into a smaller bowl with the yogurt, mayonnaise, and mustard.
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Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine. Add the cool pasta to the dressing in the bowl and stir to ...
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DEVILED EGG PASTA SALAD - LORD BYRON'S KITCHEN
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.
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