Deviled Egg Pasta Salad
A delightful fusion of classic deviled egg flavors and hearty pasta, perfect for gatherings or a comforting meal at home.
Ingredients
Pasta and Eggs
- 8 ounces elbow macaroni
- 6 pieces hard-boiled eggs sliced in half
Dressing
- 1.5 cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.5 teaspoon paprika additional for garnish
- 0.25 teaspoon black pepper
Vegetables
- 0.5 cup finely diced celery
- 0.5 cup finely diced red onion
- to taste sliced green onions optional for garnish
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil and cook the elbow macaroni according to the package instructions, approximately 7-8 minutes.
- Once cooked, drain the pasta and rinse under cold water to cool.
- Slice the hard-boiled eggs in half and scoop the yolks into a bowl. Mash the yolks with a fork until crumbly.
- Chop the egg whites into large pieces and set aside.
Making the Dressing
- To the mashed yolks, add mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, paprika, and black pepper. Stir until smooth.
Combining Ingredients
- In a large bowl, combine the cooled pasta, chopped egg whites, celery, and red onion. Pour the dressing over and gently mix everything.
- Optionally serve immediately or refrigerate for 2-4 hours for deeper flavor.
- Garnish with sliced green onions and additional paprika before serving.
Notes
This pasta salad is versatile for various occasions. Serve it plain or with optional garnishes like cucumbers, cherry tomatoes, or diced bell peppers.