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Deviled Egg Pasta Salad

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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

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  1. 8 oz elbow macaroni (or any small pasta like shells or ditalini)
  2. 6 hard-boiled eggs, peeled and chopped
  3. ¼ cup red onion, finely chopped
  4. ¼ cup fresh dill or parsley, chopped
  5. ½ cup celery, diced
  6. ½ cup mayonnaise
  7. 1 tbsp Dijon mustard
  8. 1 tsp apple cider vinegar
  9. ½ tsp salt
  10. ¼ tsp black pepper
  11. 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

Find it online: https://grandmarecipesflash.com/deviled-egg-pasta-salad/