Description
Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that blends the classic flavors of deviled eggs with the hearty texture of pasta. Perfect for picnics, barbecues, or everyday meals, this easy-to-make salad features tender macaroni, hard-boiled eggs, and a rich, flavorful dressing made with mustard, paprika, and mayo.
Ingredients
- 8 ounces elbow macaroni
- 6 large hard-boiled eggs
- 1½ cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup finely diced celery
- ½ cup finely diced red onion
- Sliced green onions and additional paprika for garnish (optional)
Instructions
- Cook the Pasta – Boil salted water and cook the macaroni until al dente. Drain and rinse under cold water.
- Prepare the Eggs – Peel and halve the hard-boiled eggs. Separate the yolks from the whites, then chop the egg whites into small pieces. Mash the yolks until smooth.
- Make the Dressing – In a bowl, mix mashed yolks with mayonnaise, Dijon mustard, vinegar, garlic powder, salt, paprika, and black pepper until smooth.
- Combine Ingredients – In a large bowl, mix the cooked pasta, chopped egg whites, diced celery, and red onion. Add the dressing and toss to coat evenly.
- Chill – Cover and refrigerate for 2-4 hours for the best flavor.
- Serve – Garnish with sliced green onions and a sprinkle of paprika before serving.
Notes
- To enhance tanginess, increase mustard or vinegar.
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Best served chilled; store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: : Side Dish
- Method: Mixing & Chilling
- Cuisine: American
