Creamy eggs and mayonnaise with pasta and the sharp tang of onions and celery. A deliciously different lunch recipe. This salad recipe makes a big batch that will last for almost a week in the fridge. Enjoy it hot or cold, just the thing for our unpredictable spring weather.
Ingredients
- 10 Eggs £1.95
- Half Bottle Mayonnaise 48p
- Quarter Jar Dijon Mustard 17p
- 500g Red Onions 48p
- Celery 69p
- Paprika 20p
- 500g Pasta 70p
Total = £4.67
Makes 10 servings = 47p per serving
Food purchased from Aldi. Prices correct at time of publishing.
How to Make Deviled Egg Pasta Salad
Start by popping your pasta in a big pan of water to boil. Drain the water off once the pasta in cooked to your liking.
Boil your eggs too. There’s no need to set a timer. Just let the eggs boil away while you prepare the rest of the ingredients. You will be able to tell that the eggs are hard boiled when the shells start to crack. You can take them off the heat at that point if you wish.
Next dice your onions. Take the time to dice them nice and finely.
I’ve used red onions for this batch of Deviled Egg Pasta Salad. White onions work fine too and they are generally cheaper, red onions are on offer at the moment so I thought I’d enjoy the change.
Then dice up your celery. Again, chop it nice and fine.
Dice the spring onions too.
I’ve previously made this Deviled Egg Pasta Salad Recipe using chives instead of spring onions as I have a flourishing chive plant in my garden. Unfortunately it’s still dormant at this time of year. I’ll have to remember to dig up a clump of chives to overwinter on my kitchen window sill.
Your eggs should be well cooked after all that chopping. Run them under a cold tap to cool them down.
Peel the shells off the eggs. It’s easiest if you do this under water. Crack the edge of a shell and peel it off with your fingers.
Cut the eggs in half and remove the yolks. Set them to one side to make the Deviled Egg Pasta Sauce.
Roughly chop the remaining egg whites.
Next make the Deviled Egg Pasta Sauce. Start with the egg yolks and add the rest of the mayonnaise and mustard.
Give it a good mix, mashing up the egg yolks as you do so.
Combine the cooked pasta, Deviled Egg Pasta Sauce and chopped egg whites in a large bowl and give it a really good mix.
Store it in an airtight container in the fridge for up to 5 days.
If you’d like it warm just pop it in the microwave for a minute and a half before serving. Be sure to cover it as the eggs may explode in your microwave if they get too hot – we’ll just gloss over how I found that out . . .
I do hope that my Deviled Egg Pasta Salad recipe has inspired you to have a go at making your own batch cook lunches.
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A Little Bit About Me . . .
Thank you so much for stopping by my little corner of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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