Introduction
Deviled Egg Pasta Salad brings together the creamy, rich flavors of deviled eggs and the comforting texture of pasta into a delightful salad perfect for any occasion. Whether it’s a summer picnic, a holiday gathering, or a casual weeknight dinner, this dish is sure to be a crowd-pleaser. Combining the savory flavors of eggs, mustard, mayo, and a touch of spices, this pasta salad is a delicious twist on the classic deviled egg recipe. With the addition of tender pasta and fresh vegetables, this dish offers a satisfying and flavorful bite in every spoonful.
Ingredients
2 cups cooked elbow macaroni (or any pasta of your choice)
6 large hard-boiled eggs, peeled and chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white vinegar (or apple cider vinegar)
1 teaspoon sweet pickle relish (optional, for sweetness)
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup finely chopped red onion
1/4 cup chopped celery (optional for crunch)
1 tablespoon fresh parsley (for garnish)
Optional: 2 teaspoons yellow mustard (for added tang)
Instructions
Cook the Pasta
Begin by boiling the pasta according to the package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside to cool.
Prepare the Eggs
While the pasta is cooling, peel and chop the hard-boiled eggs. You can chop them into small pieces, or for a more traditional deviled egg texture, mash them with a fork for a creamier consistency.
Make the Dressing
In a large bowl, combine the mayonnaise, Dijon mustard, white vinegar, sweet pickle relish (if using), paprika, salt, and pepper. Stir until smooth and well-mixed. Add the yellow mustard if you’d like a tangier flavor.
Combine the Ingredients
Add the cooled pasta, chopped eggs, red onion, and celery (if using) to the bowl with the dressing. Gently stir until everything is evenly coated with the creamy dressing. Be careful not to mash the eggs too much—this dish is all about that creamy texture.
the rest on next page
ADVERTISEMENT
