Description
This Deviled Egg Pasta Salad is a creamy, flavorful twist on the classic deviled egg. It combines tender pasta, hard-boiled eggs, and a tangy, slightly spicy dressing that’s perfect for picnics, potlucks, or family dinners. Packed with protein and bursting with flavor, this dish will quickly become a favorite!
Ingredients
Units
Scale
- 12 ounces elbow macaroni (or pasta of choice)
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon paprika (plus extra for garnish)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup diced pickles or pickle relish (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the Pasta:
Cook the macaroni according to the package instructions until al dente. Drain, rinse with cold water, and set aside. - Prepare the Dressing:
In a large mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, paprika, garlic powder, onion powder, salt, and black pepper. Adjust seasonings to taste. - Combine Ingredients:
Add the cooked pasta, chopped hard-boiled eggs, and pickles (if using) to the dressing. Gently mix until evenly coated. - Chill:
Cover and refrigerate for at least 1 hour to allow the flavors to meld together. - Serve:
Sprinkle with additional paprika and garnish with chopped parsley before serving. Enjoy chilled!
Notes
- Add a dash of hot sauce or cayenne for a spicier kick.
- For a lighter option, replace half the mayonnaise with Greek yogurt.
- This salad tastes even better the next day after the flavors have fully developed.