Shell Pasta Deviled Egg Salad
A creamy and flavorful salad perfect for potlucks and BBQs. Combining the classic taste of deviled eggs with hearty shell pasta, this dish is sure to please any crowd.
Equipment
- 1 large pot for boiling pasta
- 1 mixing bowl large
- 1 whisk
Ingredients
Salad Ingredients
- 12 oz shell pasta
- 6 large eggs hard-boiled
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup fresh dill chopped
- 1/4 cup fresh chives chopped
- Salt and pepper to taste
Optional Add-ins
- 1/4 cup bacon bits
- 1/4 cup diced pickles
- Paprika for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add shell pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- While the pasta cooks, peel and chop the hard-boiled eggs. Separate the yolks from the whites and place the yolks in a small bowl.
- Mash the egg yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth. This will form the creamy base of your salad.
Combine Ingredients
- In a large mixing bowl, combine the cooled pasta, chopped egg whites, and yolk mixture. Add fresh dill and chives, stirring gently to mix well.
- If using, fold in bacon bits and diced pickles for extra flavor and texture.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Serving and Storage
- Garnish with paprika and additional herbs before serving. Enjoy as a side dish or main course.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Notes
Pro Tips: Use fresh herbs for maximum flavor. Ingredient Substitutions: Greek yogurt can replace mayonnaise for a lighter version. How to Serve: Serve chilled with a sprinkle of paprika. Storage & Freshness: Best within 3 days when stored in the refrigerator. Make-Ahead Tips: Prepare a day in advance to enhance flavors.