Deviled Egg Pasta Salad

Warmer weather is finally here! And with that means all the fun side dishes that accompany those saucy grilled barbecue main courses. I mean, you can't have burgers, chops and ribs without a cold salad right next to it, right?

This Deviled Egg Pasta Salad has been around for awhile and my family quite literally geeks out when I make it. When the Iowa Egg Council and I started brainstorming dishes to showcase to kick off the Summer season my mind immediately went to THIS PASTA SALAD.

Why? Because it combines two of my favorites - eggs and pasta!

Deviled eggs are a staple around here in the Summer - a great combination of creamy egg yolks, mayo, mustard, dill pickle juice {my secret} and seasonings.

Pasta salads are also a big time staple around these parts - al dente pasta combined with a creamy and tangy sauce and often chopped vegetables.

SO WHY NOT COMBINE THE TWO.

That was my exact thought. And guess what? That is what I promptly did and it worked fabulously. You get both of your favorites in one bite!

If you've been around my blog for any amount of time you know our family LOVES EGGS. Breakfast, lunch, dinner, snacks - we eat them often. The Iowa Egg Council and I have created so many recipes together over the years. Here are some of the popular ones!

Cast Iron Skillet Pizza FrittataMexican Taco Egg BakeHealthy Pumpkin PancakesEgg-in-the-Hole Cast Iron Skillet Burgers

We also eat eggs quite often as they are economical & quick - with three kids who are always hungry they can be a lifesaver. And Moms if you have young kids they are a great food for a baby's healthy brain development. The newly released 2020-2025 Dietary Guidelines for Americans include recommendations for birth to 24 months old as eggs to be an important first food for toddlers. They also have one of the most concentrated sources of choline, a nutrient that has now been recognized as important for brain health.

I myself live in an egg producing state - Iowa being ranked No. 1 in the country. Who knew? Yep, we've got lots of corn and cows and pigs, but golly we also have a lot of eggs!

So naturally I end up putting them in all the things.

I cannot wait for you all to try this Deviled Egg Pasta Salad! It checks off all marks on Spring and Summer deliciousness. Cold, creamy, tangy and full of flavor. I made it again last week and served it will grilled brats, hot dogs and baked beans. Everyone scarfed it down and asked for seconds.

Eggs are also naturally nutrient dense - basically a multivitamin in a shell! They have eight essential nutrients, with just one egg containing 6 grams of high-quality protein and all nine essential amino acids for just 70 calories.

Pretty much the perfect protein.

Let's face it - even if your kiddos pass on the brats or the hot dogs or even the baked beans, they'll still fill up on this salad.

Feel free to top with sliced green onions or even more chopped pickles {yes, there are dill pickles in this salad!} to make it look pretty and jazz it up. Trust me if you take this side dish to a gathering people will gobble it up. Make sure you bring along printed off copies of the recipe. They will ask for it!

This Summer plan on making this yummy side dish over and over! And when people ask tell them it's a lovely combo "of deviled eggs and pasta salad". That alone will make them want to try it.

Be sure to tag both me {@sweetsavoryeats} and the Iowa Egg Council {@iowaegg} when you give them one a try. We both would love to see your photos.

Thank you to the Iowa Egg Council for sponsoring this post.Deviled Egg Pasta Salad

Yield: 12Prep time: 10 MinCook time: 15 MinTotal time: 25 MinThe pasta salad of the Summer! It combines our love of deviled eggs and a creamy pasta - they married and became one!Ingredients

• 6 hard boiled eggs
• 1 lb elbow macaroni
• 3 cups mayo
• 2 T yellow mustard
• 1 t white vinegar
• 1/2 cup dill pickles, finely chopped
• 1/8 cup dill pickle juice
• 1 t paprika
• 1 T dried minced onion flakes
• 1 t salt
• 1 t pepper
• pinch of cayenne pepper

Instructions

1. In a large pot cook the elbow macaroni in salted boiling water until al dente. Drain and rinse with cold water.
2. In another pot add the eggs and cover with cold water. Bring the water to a boil and cook for 13-15 minutes. Drop the eggs in an ice bath to stop the cooking. When cool, peel and chop the eggs into small pieces.
3. In a large serving bowl combine the mayo, mustard, vinegar, pickles and juice and seasonings.
4. Add in the cooked pasta and chopped eggs and toss all to combine.
5. Sprinkle with additional paprika or green onions if desired.
6. Refrigerate for a few hours before serving or overnight.

Nutrition Facts

Calories

478.47

Fat (grams)

44.31

Sat. Fat (grams)

7.34

Carbs (grams)

13.40

Fiber (grams)

0.99

Net carbs

12.41

Sugar (grams)

1.43

Protein (grams)

6.06

Sodium (milligrams)

723.14

Cholesterol (grams)

116.35Did you make this recipe?Tag @sweetsavoryeats on instagram and hashtag it using The Recipes Generator