Description
A creamy and flavorful Deviled Egg Pasta Salad that’s perfect for potlucks and family gatherings.
Ingredients
Scale
- 8 oz elbow macaroni (or your favorite pasta)
- 6 hard-boiled eggs, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill or parsley, chopped
- 1/2 cup celery, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chopped hard-boiled eggs, red onion, fresh dill or parsley, and diced celery.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Mix Together: Pour the dressing over the pasta mixture and gently toss to combine.
- Garnish & Serve: Sprinkle paprika on top for garnish and refrigerate for at least 1 hour before serving for the best flavor.
Notes
- You can substitute the mayonnaise with Greek yogurt for a healthier option.
- You can also add pickles or relish to give it a tangy kick.
- For extra flavor, consider adding some chopped bacon or avocado.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 315
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 180mg