Deviled Egg Chickpea Pasta

Deviled Egg Chickpea Pasta

Originally, I was planning to wait to upload this recipe until spring/summer because it seems like the perfect pasta salad to bring to a picnic or BBQ. And then I came to my senses: pasta is perfect any and every day, no matter the time of year. So, I present to you Deviled Egg Chickpea Pasta!

Deviled Egg Chickpea Pasta

Recipe by Legume LadyCourse: Meals, PastaDifficulty: Easy
Servings

6

servings
Prep time

30

minutes

It’s time to reimagine ways to enjoy deviled eggs. This Deviled Egg Chickpea Pasta recipe is packed with protein (thank you chickpea pasta and eggs!) and makes excellent leftovers.

Ingredients

  • 8-oz. chickpea pasta

  • 12 hard-cooked eggs

  • 1/4 cup plain yogurt

  • 1/4 cup mayonnaise

  • 3 Tbs Dijon mustard

  • 2 Tbs white wine vinegar

  • 1/2 cup chopped sweet pickles (like bread and butter pickles)

  • 1/2 cup diced red onions

  • 1.5 cups sliced celery

  • 1 Tbs chopped dill, or to taste

  • 1/2 – 1 tsp smoked paprika, to taste

  • Salt and pepper, to taste

  • Chives, diced, for serving (optional)

Directions

  • Cook the chickpea pasta in salted water according to package instructions. Make sure to reserve the pasta water when done cooking.
  • Separate the whites and yolks of the hard-cooked eggs. You will use the yolks to make the pasta sauce. Add the yolks to a medium-sized bowl and mash with the Dijon mustard, vinegar, yogurt, mayonnaise, and paprika. Start with 1/2 tsp and add more later if desired after tasting for seasoning.
  • Chop the egg whites, sweet pickles, and dill. Dice the red onion; rinse celery and slice.
  • To a large bowl, add the drained chickpea pasta, chopped/diced/sliced ingredients, and the sauce. Stir well. At this point, add small splashes of reserved pasta water if it is looking too dry.Deviled Egg Chickpea Pasta ingredients
  • Taste for seasoning. Add salt and pepper and make any other adjustments needed.
  • Ideally, store the pasta salad in the refrigerator for a few hours before serving to allow the flavors time to blend. Taste again before serving and make any final adjustments. Top with fresh dill, cracked pepper, chives, and/or a dash of smoked paprika if desired.

Notes

  • Smoked paprika truly makes a huge difference over sweet paprika. If you can find it, I cannot recommend it highly enough.
  • Try hot Dijon mustard or add a little hot sauce for an extra kick.

In the mood for pasta? Well hey, what a coincidence. Me too. Check out these (in my highly unbiased opinion) delicious and quick pasta dishes:

Not in the mood for pasta (we will probably struggle to relate to one another) but feeling chickpeas (alright, maybe we can get along after all)? I’ve got solutions for that situation as well! Here are just a couple:

Deviled Egg Chickpea Pasta

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