Description
Deviled Egg Pasta Salad is a delightful twist on a classic favorite, blending creamy deviled egg flavors with al dente pasta for an unforgettable dish. Perfect for picnics, barbecues, or as a crowd-pleasing side at any gathering, this salad combines fresh ingredients and vibrant colors that are sure to impress. With its creamy dressing and satisfying textures, each bite feels like a celebration of flavor. Get ready to wow your guests with this simple yet stunning recipe!
Ingredients
Scale
- 8 oz elbow macaroni
- 6 large eggs
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 4 green onions, chopped
- 1 cup celery, diced
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Boil the eggs: Place in cold water, bring to a boil over medium heat. Cover and let sit off heat for 12 minutes. Transfer to ice water until cool.
- Peel the eggs: Gently crack and roll the eggs on a hard surface before peeling.
- Chop: Dice the hard-boiled eggs along with green onions and celery.
- Cook pasta: In salted boiling water, cook elbow macaroni until al dente, then drain and cool under cold water.
- Make dressing: In a large bowl, mix mayonnaise, Dijon mustard, salt, pepper, and paprika until smooth.
- Combine: Fold in pasta and chopped ingredients until evenly coated. Chill in the fridge for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 210mg
Keywords: Feel free to customize by adding fresh herbs like dill or chives. For added crunch, consider mixing in diced bell peppers or crispy bacon bits. Store leftovers in an airtight container for up to three days.