Deviled Egg Pasta Salad
A creamy and comforting pasta salad that brings back memories of summer picnics, combining hearty elbow macaroni, hard-boiled eggs, and vibrant veggies in a delicious dressing.
Ingredients
Pasta and Eggs
- 8 oz elbow macaroni These little curls are perfect for holding onto the creamy sauce.
- 6 large hard-boiled eggs Feeling adventurous? Try adding a touch of smoked paprika.
Dressing
- 1/2 cup mayonnaise Substitute with Greek yogurt for a lighter version.
- 2 tbsp Dijon mustard Use a hot mustard for more spice.
- 1 tbsp apple cider vinegar Lemon juice can work in a pinch.
- Salt and pepper to taste salt and pepper Essential for bringing everything together.
Veggies
- 1/4 cup chopped green onions Can be replaced with shallots or diced red onion.
- 1/4 cup chopped celery Replace with diced bell peppers for a sweeter note.
Garnish
- Paprika for garnish paprika for garnish Adds color and a warm, smoky flavor.
Instructions
Cooking Pasta
- Start by boiling a large pot of salted water.
- Once it’s bubbling, toss in the elbow macaroni and cook until al dente, about 8-10 minutes.
- Drain the pasta and rinse it under cold water.
Preparing Ingredients
- While the pasta cools, peel and chop your hard-boiled eggs roughly.
- In a separate bowl, whisk together your mayonnaise, Dijon mustard, apple cider vinegar, and sprinkle salt and pepper until smooth.
Mixing the Salad
- In a big mixing bowl, combine the cooled macaroni, chopped eggs, green onions, and celery.
- Gently toss to combine, taking care not to break the egg pieces.
- Taste and adjust the seasoning if necessary.
Serving
- Transfer the salad to a serving bowl.
- Sprinkle paprika on top and refrigerate for at least an hour.
- Serve cold.
Notes
If you have leftovers, keep them sealed in an airtight container in the fridge for up to 3 days. It’s best not to mix everything until you serve to maintain texture.