Deviled Egg Pasta Salad
A vibrant and creamy pasta salad that combines the classic taste of deviled eggs with delicious vegetables, making it a perfect dish for picnics and gatherings.
Ingredients
Pasta and Eggs
- 8 ounces elbow macaroni or pasta of your choice
- 6 large hard-boiled eggs
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill or 1 teaspoon dried dill
Vegetables
- 1/2 cup celery finely chopped
- 1/2 cup green bell pepper finely chopped
- 1/4 cup red onion finely chopped
Seasoning and Garnish
- Salt and pepper to taste
- Paprika for garnish
- 1/2 cup sweet pickles finely chopped (optional) or relish for added sweetness
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool completely.
Preparing the Hard-Boiled Eggs
- If you haven’t already, hard boil the eggs. Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat and cover for 12-14 minutes. Transfer them to an icy water bath to cool down quickly. Once cooled, peel the eggs and chop them coarsely.
Making the Dressing
- In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, garlic powder, onion powder, and dill. Mix well until smooth and creamy.
Combining Ingredients
- Add the cooled pasta, chopped hard-boiled eggs, celery, green bell pepper, and red onion to the bowl with the dressing. Gently fold all ingredients together until well coated.
Seasoning and Chilling
- Taste the salad and season with salt and pepper to your preference. Stir in the chopped sweet pickles or relish if using.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate the Deviled Egg Pasta Salad for at least 30 minutes to let the flavors meld together. Serve cold, garnished with a sprinkle of paprika on top.
Notes
For best flavor, let the salad chill in the fridge for at least an hour, or even overnight. Adjust the creaminess of the dressing by adding more or less mayonnaise. You can also substitute Greek yogurt for a lighter version. Experiment with fresh herbs like chives or parsley for a different flavor.