Here’s a delicious Deviled Egg Pasta Salad recipe that combines the creamy, tangy flavors of deviled eggs with a hearty pasta salad. Perfect for picnics, potlucks, or a tasty side dish!
Deviled Egg Pasta Salad
Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins
Servings: 6-8
Ingredients:
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8 oz elbow macaroni (or small pasta like rotini, shells, or penne)
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6 large hard-boiled eggs, chopped
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½ cup mayonnaise
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2 tbsp yellow mustard (or Dijon for extra tang)
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1 tbsp sweet pickle relish (optional)
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1 tsp apple cider vinegar (or white vinegar)
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½ tsp paprika (+ extra for garnish)
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¼ tsp garlic powder
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¼ tsp onion powder
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Salt & black pepper to taste
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2 stalks celery, finely diced
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2 green onions, sliced
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2 tbsp fresh parsley, chopped (optional)
Instructions:
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Cook the pasta according to package directions. Drain, rinse under cold water, and set aside.
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Make the dressing: In a large bowl, mix mayonnaise, mustard, relish, vinegar, paprika, garlic powder, onion powder, salt, and pepper.
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Combine ingredients: Add the cooled pasta, chopped eggs, celery, green onions, and parsley to the dressing. Gently toss until well coated.
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Chill & serve: Refrigerate for at least 1 hour before serving. Sprinkle with extra paprika before serving.
Variations & Tips:
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Add-ins: Crispy bacon, diced pickles, or shredded cheddar cheese.
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Lighter option: Substitute Greek yogurt for half the mayo.
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Make ahead: This salad tastes even better the next day!
Enjoy your creamy, tangy Deviled Egg Pasta Salad! 😊 Let me know if you’d like any modifications.