Description
This Deviled Egg Pasta Salad is a creamy, flavorful side dish that combines tender elbow macaroni with a zesty deviled egg-inspired dressing. Perfect for picnics, BBQs, or potlucks, this salad features chopped hard-boiled eggs, tangy mustards, crisp celery, red onion, and dill pickles, all tossed together and chilled to meld the flavors beautifully.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni (or small pasta shape)
Deviled Egg Dressing
- 6 hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon paprika (plus more for garnish)
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Add-ins
- ¼ cup diced celery
- ¼ cup diced red onion
- 2 tablespoons chopped dill pickles or relish
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook the pasta: Prepare the elbow macaroni according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
- Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, paprika, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Add the egg and vegetables: Stir the chopped hard-boiled eggs, diced celery, red onion, and chopped dill pickles into the dressing, mixing gently to distribute evenly without breaking up the eggs too much.
- Combine with pasta: Gently fold the cooled pasta into the egg and dressing mixture until the pasta is evenly coated with the creamy deviled egg dressing.
- Chill and serve: Taste the salad and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, garnish with additional paprika and chopped chives or parsley if desired.
Notes
- For extra deviled egg flavor, mash some of the egg yolks into the dressing before mixing.
- This salad is an excellent make-ahead side dish for barbecues, potlucks, and picnics.
