Description
Enjoy this creamy and tangy Deviled Egg Pasta Salad, a perfect side dish that brings the familiar flavors of deviled eggs to a satisfying pasta base. It is simple to prepare and tastes great chilled for your next gathering.
Ingredients
Scale
- 1 pound elbow macaroni or ditalini pasta
- 6 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 2 tablespoons white vinegar or pickle juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika, for garnish
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down. Place the cooled pasta in a large bowl.
- In a separate medium bowl, whisk together the mayonnaise, mustard, pickle relish, celery, vinegar or pickle juice, salt, and pepper until smooth. This forms your creamy dressing.
- Gently fold the chopped hard-boiled eggs into the cooled pasta.
- Pour the dressing mixture over the pasta and egg mixture. Stir carefully until everything is evenly coated.
- Cover the bowl and chill the pasta salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
- Before serving, sprinkle the top generously with paprika for color and flavor.
Notes
- For the best flavor, make this salad a few hours ahead of time.
- You can substitute sweet pickle relish with dill relish for a sharper taste.
- Use fresh celery for a nice crunch in the final salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg