Description
 A creamy, tangy pasta salad packed with hardboiled eggs and classic deviled egg flavor. Perfect for potlucks, picnics, and family dinners.
Ingredients
- 6 hardboiled eggs, peeled and chopped
- 8 ounces elbow macaroni, ditalini, or small penne
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar or pickle juice
- 1 teaspoon paprika, plus more for garnish
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- Fresh parsley or chives, for garnish (optional)
Instructions
- Cook pasta in salted water until al dente, then drain and rinse under cold water. Let cool completely.
- Boil eggs, peel, and chop into small pieces, reserving one yolk for garnish if desired.
- In a medium bowl, whisk together mayonnaise, mustard, vinegar, paprika, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta, chopped eggs, celery, and onion. Pour dressing over and toss gently to coat.
- Cover and refrigerate for at least 1 hour to let flavors meld. Garnish with paprika and herbs before serving.
Notes
 For a lighter version, substitute half the mayonnaise with Greek yogurt. Add bacon, cheese, or pickles for extra flavor. Best served chilled within 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American