Description
Deviled Egg Pasta Salad is a creamy and flavorful twist on traditional pasta salad, combining the beloved flavors of deviled eggs with tender pasta. It’s a perfect side dish for picnics, potlucks, or any gathering.
Ingredients
Scale
Pasta Salad:
- 8 oz elbow macaroni or small shells
- 6 hard-boiled eggs (peeled and chopped)
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (plus more for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Combine Ingredients: Add the cooked pasta, chopped hard-boiled eggs, celery, and red onion. Gently stir until everything is evenly coated in the dressing.
- Chill and Serve: Chill in the refrigerator for at least 1 hour before serving. Sprinkle with additional paprika and fresh herbs if desired.
Notes
- You can mash 1–2 of the eggs into the dressing for a creamier texture and more deviled egg flavor.
- This salad is perfect for potlucks and can be made up to a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta and eggs are cooked)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg
