Deviled Egg Pasta Salad

Deviled Egg Pasta Salad


-6 hardboiled eggs

-10oz pasta (we used ditalini)

-1 cup mayonnaise

-2 tablespoons yellow mustard

-3 tablespoons red onion, finely chopped

-Fire And Smoke BBQ Company Estes Ave.

-Fire And Smoke BBQ Company Windy City

-2 tablespoons chives (optional)



1. Cook the pasta to al dente. Drain and rinse until the pasta is cooled. Transfer into a large bowl. As the pasta cooks, peel the eggs and separate the whites from the yolks.

2. Chop the egg whites and set to the side. In a medium size bowl add the yolks, mayonnaise, mustard, and Estes Ave. Mix very well until the yolks have broken down.

3. Add the dressing, red onion, and egg whites to the large bowl of pasta. Stir until combined. Top with Windy City and chives for added color and flavor. Serve and enjoy!

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