Deviled Egg Pasta Salad
A creamy, tangy pasta salad featuring hard-boiled eggs that’s perfect for gatherings and picnics, this dish combines elbow macaroni with a zesty dressing for a flavorful experience.
Ingredients
Pasta and Eggs
- 8 oz elbow macaroni Classic choice, perfect size to cradle the mixture.
- 6 large hard-boiled eggs Creamy texture and mild flavor make them ideal for this salad.
Dressing
- 1/2 cup mayonnaise Can be substituted with Greek yogurt for a lighter option.
- 2 tbsp Dijon mustard Adds a kick of flavor.
- 1 tbsp apple cider vinegar Adds acidity that brightens the salad.
- Salt to taste Salt Essential seasoning.
- Pepper to taste Pepper Essential seasoning.
Vegetables
- 1/4 cup chopped green onions Fresh burst of color and flavor.
- 1/4 cup chopped celery Adds a satisfying crunch.
Garnish
- to taste Paprika Enhances appearance and adds a hint of smoke.
Instructions
Preparation
- Boil a large pot of salted water.
- Cook macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Peel and roughly chop hard-boiled eggs.
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- In a large bowl, gently toss together the cooled macaroni, chopped eggs, green onions, and celery.
- Taste and adjust seasonings if needed.
- Transfer to a serving bowl, sprinkle paprika on top, and chill in the fridge for at least an hour.
Serving
- Serve cold and enjoy!
Notes
Leftover pasta salad can be stored in an airtight container in the fridge for 3-5 days. This dish can also be made ahead of time for better flavor.