Deviled Egg Summer Pasta Salad

Looking for a crave-worthy recipe for a summer pasta salad? My creamy deviled egg filling creates the most luscious dressing that coats every bite of pasta in this simple Deviled Egg Pasta Salad.

Watch our Video on How to Make Deviled Egg Pasta Salad

Deviled egg pasta salad combines two side dish staples, the classic deviled egg and a traditional pasta salad to create the ultimate summer side dish for any BBQ or potluck. In fact, you may prefer this creamy deviled egg pasta salad over the old-fashioned appetizer after just one bite.

What Ingredients Do I Need to Make Deviled Egg Pasta Salad?

Remember that you’re essentially going to make deviled egg filling and use it as the dressing for this easy pasta salad recipe. You’ll need the standard deviled egg ingredients plus some pasta. Here a quick overview of everything you’ll need:

• Ditalini Pasta
• Hard Boiled Eggs
• Mayonnaise
• Dijon Mustard
• White Vinegar
• Sugar
• Salt
• Pepper
• Garlic Powder
• Smoked Paprika
• Green Onion
• Red Onion

Keep scrolling to the end of the post for all the measurements and details.

Why Shape of Pasta Should I Use?

I tested many different pasta shapes expecting macaroni to be the winner. I wanted something that would fit well with the shape of the egg as well as trap the dressing. Finally, I landed on ditalini because it’s the perfect size to match the chopped eggs and those little tubes hold onto the dressing so perfectly! Mini shells or orecchiette would also work great!

Welcome to the weekend, my friends! I was in Park City, UT this week and the weather was fantastic. Lovely cool nights and gorgeous days with sunshine – zero complaints about any of that. I’m back in Ohio now though and enjoying a sunny, rain-filled day.

If you’d told me years ago, while we were living in Phoenix, that I’d someday watch the weather forecast and come to love the variety of weather changes we might see in a week, I wouldn’t have understood that. Now? I live for the changing seasons – winter, spring, summer, and fall surely have their beautiful moments and I enjoy them all.

ON THE BLOGS THIS WEEK:  Pork, shrimp, and vegetables are folded into a paper-thin lumpia wrapper and then fried to crisp golden perfection in this traditional recipe for Filipino lumpia. Almost 30 years ago, I tasted lumpia for the first time and I fell in love with them at first bite.

Old-fashioned split pea soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes. It’s a classic winter soup that is also perfect for a chilly, wet spring or summer evening.

Tiny bite-size pieces of chicken are tossed with spices and oil before they’re cooked to juicy perfection in the air fryer. These air fryer chicken bites have become one of my favorite lunches of late. The leftovers keep nicely in the fridge for a few days and they’re a great option for tossing into salads or eating on their own whenever I’m hungry.

Tempting and versatile, these rosemary garlic potatoes are tender roasted potatoes with a crisp garlicky, rosemary crust. They are the ultimate in potato side dishes.

Sweet corn, summer tomatoes and cucumbers, fresh basil, and parsley are tossed with a bright, tangy vinaigrette to create this summer corn salad.

Sweet berries, spicy jalapenos, onions, cilantro, and a squeeze of lime combine to make this strawberry salsa. This comes together in about 15 minutes and the salsa disappears almost faster than that every single time I make it.

Fresh and creamy strawberry ice cream is sprinkled throughout with Nerds candy to create this super fun Nerds ice cream, it’s a completely irresistible kid and adult favorite.

What I’m CRAVING: I tried bavette steak (also sold as “flap steak”) for the first time this week and it was so good! I’d never even heard of it before. The closest thing to it would be flank or skirt steak, but the texture is more delicate and tender.

My friend Sommer told me that that bavette is her favorite cut of beef and I have to agree now that it’s pret

Fresh and creamy strawberry ice cream is sprinkled throughout with Nerds candy to create this super fun Nerds Ice Cream, it’s a completely irresistible kid and adult favorite.

When I stumbled on a question regarding Nerds ice cream a while back, I was immediately intrigued. Nerds candy? I don’t think I’d eaten any Nerds since middle school – at least not that I can recall. Well, I’m happy to tell you that I’m once again hooked on these crunchy, sweet and tart candies. I can’t stop snacking on them now!

And if you also haven’t had Nerds candy since you were a kid, it’s time to change that. (Also – do not buy it from that link, I’m providing it only for the visual aide. Just pick up a box of the candy for a dollar from the grocery store.)

Apparently, there used to be a grape-flavored ice cream with Nerds candy in it. Side note – it turns out that there’s some debate on what the ice cream flavor actually was, but the ice cream was a deep purple-blue color.

So, I tried a couple of different ideas for grape ice cream and well, let’s just say that you can be grateful I’m sparing you that. If I ever nail that one down, I’ll let you know.

Nerds Ice Cream

I then tried adding Nerds candy to a batch of the best ever vanilla ice cream. That was tasty and my husband and the boys enjoyed it. But it wasn’t “wow-ing” me.

Last, I decided to add some Nerds to a batch of old-fashioned strawberry ice cream. Oh. My. Word. What an awesome combination this turned out to be!

With bright and fresh strawberry flavor churned into the ice cream, it’s a perfect match to the strawberry flavor of Nerds candy. I found myself returning to the freezer repeatedly after I made this batch of ice cream – just to “test” the flavor once more.

This ice cream is as easy to make as it could possibly be. You’ll just blend the strawberries, sugar, salt, vanilla, milk, and cream together until smooth and then pour the mixture into the ice

Old Fashioned Southern Peach Cobbler Recipe

This Old-Fashioned Southern Peach Cobbler recipe is everything you remember from Grandma’s kitchen—warm, buttery, and bubbling with sweet, juicy peaches. The golden, crisp topping bakes right into the fruit, like a soft biscuit meets caramelized crust.

What makes a peach cobbler recipe old fashioned and Southern, you ask? There’s no cake mix involved. No, it has a biscuit topping that will have you coming back for more!

Watch How to Make This Peach Cobbler Recipe

Peach season is one of my favorites! A fresh juicy peach just does my heart happy! Fresh peaches are one of the best parts about a cobbler in my opinion. What is your favorite part about a cobbler? It’s funny because in a fruit pie, I’m all about the crust, but in a cobbler, I just love the fruit!

I grew up on a very simple cake mix peach cobbler which was almost always made in a dutch oven while camping. But this old fashioned Southern peach cobbler might just beat it out for the best peach cobbler recipe.

Ingredients for Southern Peach Cobbler

Here’s a quick rundown of all the ingredients you will need to make this homemade peach cobbler:

Peach Filling

• Peaches: Fresh, freestone peaches are what you want. They bake up super juicy and are perfectly sweet.
• Cornstarch: Helps thicken the peach filling.
• Cinnamon: Adds warm flavor.
• Brown Sugar: Adds sweetness and deepens the flavor.
• Butter: Adds richness to the filling.

Topping

• Flour: Just regular all-purpose flour is all you need.
• Sugar: Adds a touch of sweetness to the dough.
• Brown Sugar: Adds more sweetness and rich flavor.
• Salt: Enhances all the flavors.
• Baking Powder: Gives the biscuit topping its rise and fluffiness.
• Butter: Adds richness and moisture to the topping.
• Read more

Cheesy Stuffed Grilled Peppers

These Grilled Cheesy Stuffed Peppers are the ultimate indulgent appetizer! Tender yellow peppers are filled with melty queso fresco and seasoned to perfection, then grilled to golden, bubbly bliss.

The result? A smoky, cheesy bite that’s slightly charred on the outside and oozing with flavor on the inside. Perfect for a cozy side dish or a fun, flavorful appetizer!

Watch How These Stuffed Peppers are Made…

That’s right cream cheese jalapeno peppers, you’ve got competition. Bring it! Or don’t because I totally don’t think there’s an actual winner since they are different, but this is my personal favorite for all summer long. I hope that by the end of the post I will have you convinced that this really is the best grilled stuffed pepper recipe.

Making This Recipe

First thing first, this recipe is one that my sweet brother in law, Jake taught Cade years ago and Cade actually had to beg me to try. If you’ve been reading this blog for a while you may have noticed that there aren’t really any spicy recipes on here. Yup, I’m a wimp. I don’t enjoy spicy. If it has great flavor I can kind of understand but I still don’t enjoy it. Well, Cade and I had just had our first baby and within a week we were on our way to California to do summer sales.

It was horrible and such a long drive. And don’t worry, we had to take both our cars so I drove one and my sweet husband drove the other. For anyone that has just had a baby, just think about driving from Utah to San Diego with a newborn you were trying to nurse for the first time ever, not to mention one you had just given birth to. Yup!

Anyway, that’s where Cade had to beg me to try these cheesy stuffed peppers which he promised would not be spicy. In fact, they are really yummy and we all know that queso fresco cheese is my favorite. The biggest thing to remember is that the seeds hold the spice which means you want to pull them out but also it can burn your fingers so use plastic gloves or be careful and use a paring knife to get them out. But truly, if I love them, you for sure will. And they are so easy for summer grilling which is awesome.

Ingredients for Cheese Stuffed Grilled Peppers

This recipe is easily scalable depending on the size of y