Description
This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful dish that blends the classic flavors of deviled eggs with the comforting texture of pasta salad. Featuring chopped hard-boiled eggs, elbow macaroni, a zesty mayo-mustard dressing, and a hint of sweet pickle relish, it’s perfect for picnics, potlucks, or a refreshing side dish at any meal.
Ingredients
Scale
Salad
- 8 hard-boiled eggs, peeled and chopped
- 2 cups cooked pasta (elbow macaroni or rotini recommended)
- 1/4 cup green onions, chopped (optional)
- Paprika for garnish (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/4 cup sweet pickle relish
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to the package directions. Once done, drain and rinse under cold water to cool it down and stop the cooking process.
- Combine Eggs and Pasta: In a large bowl, mix together the chopped hard-boiled eggs and the cooled pasta until evenly combined.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper until smooth and creamy.
- Mix Salad: Pour the prepared dressing over the pasta and egg mixture. Stir gently but thoroughly to coat all ingredients evenly with the dressing.
- Garnish: Add chopped green onions and a sprinkle of paprika on top if using, for extra flavor and a colorful presentation.
- Chill: Cover the salad and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld beautifully.
Notes
- Use elbow macaroni or rotini for best texture and dressing adherence.
- For a lighter salad, substitute mayonnaise with Greek yogurt.
- Add celery or diced red bell pepper for extra crunch.
- Can be made a day ahead for enhanced flavor.
- Keep refrigerated and consume within 2 days for optimal freshness.
