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Deviled Egg Pasta Salad with Vegetables Recipe

Deviled Egg Pasta Salad with Vegetables recipe


This is a yummy pasta salad mixed with chopped eggs, crunchy celery, fresh cucumber, and sweet bell pepper. It's all tossed with a creamy dressing that tastes like deviled eggs. It's perfect for lunch or a picnic!


1 stick of celery, diced
3 large eggs
1/2 English cucumber, diced
1/2 small bunch of Italian parsley, minced
1 red bell pepper, diced
5 oz rotini pasta
1 shallot, minced
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1/2 teaspoon paprika
1/2 teaspoon salt


Fill a medium saucepan halfway with water, cover, and bring to a boil. Add salt and pasta, and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool; set aside.
In a small saucepan, cover eggs with hot water and bring to a boil. Simmer for 8 minutes, then cool under cold water or with ice. Peel and halve the eggs, separating yolks from whites. Chop the whites and set aside.
In a medium bowl, combine diced celery, cucumber, bell pepper, and minced shallot.
Mince the parsley leaves and add to the vegetable mixture.
In a small bowl, mash the egg yolks with a fork. Mix in mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper to create the dressing.
Add the chopped egg whites to the bowl with the vegetables.
Combine the cooled pasta with the vegetable and egg mixture.
Pour the dressing over the pasta salad and stir until everything is well coated.
Serve the deviled egg pasta salad on plates or in bowls and enjoy!

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