Description
This creamy Deviled Egg Pasta Salad is the perfect side dish for any occasion, featuring classic deviled egg flavors in pasta form. With a tangy dressing and plenty of hard-boiled eggs, it’s a comfort food favorite
Ingredients
Scale
- 8 oz elbow macaroni (or any small pasta like shells or ditalini)
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup red onion, finely chopped
- ¼ cup fresh dill or parsley, chopped
- ½ cup celery, diced
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Paprika, for garnish
Instructions
- Cook the Pasta:
- Cook the pasta in a large pot of salted boiling water. Follow the package instructions to cook it al dente. Drain and rinse under cold water to cool.
- Prepare the Hard-Boiled Eggs:
- Boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Reduce the heat and simmer for 10 minutes. Cool in ice water, peel, and chop.
- Chop the Vegetables:
- Dice the celery, finely chop the red onion, and chop the fresh dill or parsley.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
- Combine the Ingredients:
- In a large bowl, combine the pasta, chopped eggs, celery, red onion, and fresh dill or parsley. Pour the dressing over the mixture and toss gently until coated.
- Chill and Garnish:
- Refrigerate the salad for at least 30 minutes. Before serving, sprinkle paprika on top for garnish.
Notes
- Feel free to substitute the fresh dill with parsley if you prefer a milder herb flavor.
- For extra creaminess, you can add more mayonnaise or a bit of sour cream.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg