Deviled Eggs Pasta Salad
We used Eggland’s Best Cage Free Eggs—which have six times more Vitamin D than ordinary eggs—to create this flavor-packed combo of two classics. Welcome to the impossible to resist side dish of the season.
Make This Recipe
8 oz. Gemelli pasta (about 2 ½ cups)
1 c. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. coarse grain mustard
2 tbsp. apple cider vinegar
2 tsp. sugar
3 medium celery stalk along with leaves, sliced thinly and leaves coarsely chopped
1 small fennel along with fronds, trimmed and shaved thinly
1/4 small red onion, diced
Freshly ground black pepper
Sliced scallions for garnishing
Paprika for garnishing
- Bring a large pot of salted water to a boil and cook pasta according to the package for al dente. Drain, rinse under cold water and refrigerate until ready to use.
- In a large pot, place eggs in a single layer and cover with cold water. Bring to a rolling boil over medium-high heat, turn off heat, cover and allow to sit for 10 minutes. Drain eggs and transfer to a bowl of ice water to stop eggs from cooking further. Peel eggs and slice each in half lengthwise. Separate yolks and whites from 8 egg halves and place in a large bowl. Roughly chop reserved egg whites and remaining egg halves into about ½” pieces, set aside.
- In the bowl with the egg yolks, add mayo, mustard, vinegar, and sugar. Mash and mix with a fork until smooth, breaking up any lumps. Fold in chilled pasta, celery, celery leaves, fennel, fennel fronds, onions, chopped eggs and season with salt and pepper to taste. Transfer to a serving bowl and garnish with sliced scallions and sprinkle with paprika.
Tip: for an extra cold and crisp snap, keep the sliced celery, fennel leaves and fronds in an ice bath until you’re ready to use.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More