Description
Creamy and flavorful, this Deviled Egg Pasta Salad is a delightful twist on the classic deviled eggs. Loaded with pasta, hard-boiled eggs, and a tangy dressing, it’s perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
Scale
Main Ingredients:
- 8 ounces elbow macaroni (or small pasta of choice)
- 6 hard-boiled eggs, peeled and chopped
Dressing:
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- ¼ teaspoon paprika (plus more for garnish)
- ¼ teaspoon garlic powder
- 1 teaspoon sugar
Add-Ins:
- â…“ cup finely diced red onion
- â…“ cup finely diced celery
- Salt and black pepper to taste
- Chopped fresh chives or parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook pasta until al dente, drain, rinse, and set aside.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, mustards, apple cider vinegar, paprika, garlic powder, sugar, salt, and pepper until smooth.
- Combine Ingredients: Stir in red onion, celery, chopped eggs, and cooked pasta. Mix gently to coat evenly.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with paprika and herbs if desired.
Notes
- For extra flavor, consider adding chopped pickles or pickle relish.
- For a lighter version, use Greek yogurt to replace half of the mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 160mg
