Description
Deviled Egg Pasta Salad is a creamy and flavorful pasta salad that combines the classic flavors of deviled eggs with pasta for a delightful side dish perfect for potlucks, picnics, or any gathering.
Ingredients
Scale
Pasta:
- 8 oz elbow macaroni or small pasta shells
Dressing:
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika (plus more for garnish)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
Add-Ins:
- 1/3 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped dill pickles or relish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, garlic powder, onion powder, salt, and black pepper until smooth.
- Combine Ingredients: Add the chopped eggs, celery, red onion, pickles or relish, and cooled pasta to the dressing. Gently stir to combine, ensuring everything is evenly coated.
- Chill and Serve: Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 1 hour before serving. Garnish with paprika and parsley if desired.
Notes
- For extra flavor, consider adding a spoonful of Dijon mustard or a dash of hot sauce.
- This salad is ideal for potlucks, picnics, or as a make-ahead side dish.
- To lighten the dish, use Greek yogurt as a substitution for mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 170 mg
