Description
Creamy and flavorful, this Deviled Egg Pasta Salad is a delightful twist on a classic dish. Perfect for picnics, potlucks, or as a side for any meal, this recipe combines the beloved flavors of deviled eggs with a pasta salad for a unique and delicious result.
Ingredients
Scale
For the Pasta Salad:
- 8 ounces elbow macaroni
- 6 large hard-boiled eggs (peeled)
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika (plus more for garnish)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water, then set aside.
- Prepare the dressing: In a large bowl, mash the yolks from 4 of the hard-boiled eggs with the mayonnaise, mustard, vinegar, sugar, paprika, garlic powder, salt, and pepper until smooth and creamy.
- Combine ingredients: Chop the remaining egg whites and the other 2 whole eggs, then gently fold them into the dressing along with the cooled pasta, red onion, and celery. Stir until everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with extra paprika and chopped chives, if using.
Notes
- For a tangier flavor, substitute Dijon mustard for yellow mustard.
- You can also add chopped pickles or a splash of pickle juice for extra zest.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
