Description
Creamy, tangy, and satisfying, this Deviled Egg Pasta Salad combines the classic flavors of deviled eggs with hearty pasta. Perfect for potlucks, BBQs, or family gatherings.
Ingredients
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6 hard-boiled eggs, peeled and chopped
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8 ounces elbow macaroni (or ditalini, small penne)
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1/2 cup mayonnaise
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1 tablespoon yellow mustard
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1 teaspoon Dijon mustard
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1 teaspoon apple cider vinegar
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1/2 teaspoon smoked paprika, plus more for garnish
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1/4 cup sweet pickle relish (or chopped pickles)
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1/4 cup finely chopped celery
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2 tablespoons finely chopped red onion
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Salt and black pepper to taste
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Fresh parsley or chives for garnish
Instructions
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Cook pasta in salted water until al dente, then drain and rinse under cold water to stop cooking.
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Prepare the eggs by boiling, cooling in ice water, peeling, and chopping into small pieces.
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In a large bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, vinegar, smoked paprika, salt, and pepper to make the dressing.
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Add the pasta, chopped eggs, celery, onion, and relish to the bowl. Gently fold until evenly coated.
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Cover and refrigerate for at least 1 hour to let flavors meld. Garnish with parsley, chives, and a sprinkle of smoked paprika before serving.
Notes
For a lighter version, substitute part of the mayonnaise with Greek yogurt. Make ahead up to 1 day for best flavor. Store leftovers in an airtight container in the fridge for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American