Deviled Egg Pasta Salad
A creamy and satisfying pasta salad that combines the comforting flavors of hard-boiled eggs with elbow macaroni, fresh vegetables, and a zesty dressing for a nostalgic dish that's perfect for any occasion.
Ingredients
Pasta and Eggs
- 8 oz elbow macaroni These little curves are perfect for holding onto the dressing.
- 6 large hard-boiled eggs Make sure they’re cooked just right - the yolks shouldn't be too dry.
Dressing
- 1/2 cup mayonnaise Can substitute with Greek yogurt or vegan mayo.
- 2 tbsp Dijon mustard Adds a zesty kick to the dish.
- 1 tbsp apple cider vinegar Adds brightness to balance the richness of the mayo.
Vegetables
- 1/4 cup chopped green onions Brings crunch and fresh zing.
- 1/4 cup chopped celery Adds satisfying crunch; can use bell peppers as a substitute.
Garnish
Instructions
Preparation
- Boil a large pot of salted water.
- Cook elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Peel and roughly chop hard-boiled eggs.
- In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Combining Ingredients
- In a large bowl, gently combine the cooled macaroni, chopped eggs, green onions, and celery.
- Taste the mixture and adjust seasonings if needed.
Chill and Serve
- Transfer to a serving bowl, sprinkle paprika on top, and chill in the fridge for at least an hour.
- Serve cold and enjoy!
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. This salad is perfect for make-ahead; consider making it a day in advance.