Deviled Egg Pasta Salad is a beautiful and flavorful dish. It is the perfect addition to your next family lunch or dinner spread.
This recipe is in partnership with Explore Cuisine.
The first thing that I think of when somebody says deviled eggs is a holiday dinner. My mom would always make deviled eggs for any holiday dinner or family gathering.
It was her thing and she does it well! My youngest kiddos loves deviled eggs, so we are always making them. Sometimes you need to think outside of the box when making one of your favorite foods.
Sometimes there is a new way to incorporate your favorite food into something new!
That is just what we have done here! We have taken our deviled eggs and added it to some pasta. From there our deviled egg pasta salad was born.
This is a great pasta salad to enjoy on a picnic or at your next family gathering. It is also a great way to use up extra hard boiled eggs after Easter!
This deviled egg pasta salad stays good for 1-2 days after you make it. But no worry, I bet you won’t have any left after that first day!
Your family will love this unique idea!
The pasta is a huge focus of this dish. Your pasta needs to be not only delicious but sturdy. We choose my FAV pasta for this recipe.
Our deviled egg pasta salad was made using Organic Chickpea Fusilli by Explore Cuisine. We LOVE the flavor and its certified gluten-free. The label is very clean on this one.
This pasta also packs 11 grams of protein per serving! That is a win!
Next up, we will chop our hard boiled eggs and dice our green onions, celery and parsley. I love all the shades of green in this macaroni salad with egg!
After we get our chopping and dicing completed, we are going to mix the mustard, mayo and diced items together. This deviled egg pasta salad is really coming together.
I know that I am getting hungry just reading about it. I hope that you are too.
Let’s get to the recipe!
- 1 8 oz box Explore Cuisine Chickpea Pasta
- 1 t garlic salt
- 1/2 t smoked paprika
- 1/2 T mustard
- 1 cup mayo (add 1/2 more if you want more creamy)
- 1 cup celery diced
- 3 green onions diced
- 1 cup parsley diced
- 6 eggs hard boiled and chopped
Boil the noodles per the directions on the box. Once noodles are cooked run under cold water to stop the cooking and set aside.
In a small bowl mix together garlic salt, smoked paprika, mustard and mayo. Pour onto cooled noodles.
Next add in the celery, green onions, parsley and eggs.
Stir and enjoy!