Deviled Egg Pasta Salad
A creamy and savory pasta salad that combines traditional deviled egg flavors with tender pasta, perfect for family gatherings.
Ingredients
Pasta and Eggs
- 8 oz elbow macaroni or pasta of your choice
- 4 large eggs for boiling
Dressing and Seasoning
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika for garnish
- to taste Salt and black pepper
- optional Fresh herbs (like parsley or dill) for garnish
Instructions
Cooking the Pasta
- Boil a large pot of salted water and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cool water.
Preparing the Eggs
- In a separate pot, boil water and gently add the eggs. Simmer for about 10-12 minutes, then place the eggs in an ice bath for 5 minutes before peeling and chopping.
Combining Ingredients
- In a large mixing bowl, combine the cooked pasta, chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, celery, onion, garlic powder, salt, and pepper.
- Gently stir until well incorporated, being careful not to mash the eggs.
Chilling
- Cover the salad and refrigerate for at least 30 minutes.
Serving
- Before serving, stir the salad and garnish with paprika and fresh herbs if desired. Serve chilled or at room temperature.
Notes
For a lighter version, substitute half of the mayonnaise with Greek yogurt. Store in an airtight container in the refrigerator for up to 3 days.