Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
This creamy Deviled Egg Pasta Salad combines two classic favorites into one delicious side dish. Tender pasta, chopped hard-boiled eggs, crisp vegetables, and a tangy mustard-mayonnaise dressing come together for a cool, flavorful salad that’s perfect for picnics, potlucks, barbecues, or everyday meals. After chilling, the flavors blend beautifully, creating a rich and satisfying dish that’s easy to prepare ahead of time.
Ingredients
| Ingredient | Amount |
|---|---|
| Elbow macaroni (or your favorite small pasta) | 8 ounces |
| Hard-boiled eggs, peeled and chopped | 6 large |
| Celery, diced | 1 cup |
| Bell pepper (red or green), diced | 1 cup |
| Red onion, finely chopped | ½ cup |
| Sweet pickle relish | ½ cup |
| Mayonnaise | 1 cup |
| Dijon mustard | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Salt and black pepper | To taste |
| Fresh parsley or chives, chopped | For garnish |
| Paprika (optional) | For garnish |
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente, about 7–9 minutes. Drain and rinse under cold running water until completely cooled. Set aside.
Step 2: Prepare the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove the pan from the heat, cover, and let the eggs sit for 12–14 minutes. Transfer them to an ice bath to cool completely before peeling and chopping.
Step 3: Chop the Vegetables
Dice the celery, bell pepper, and red onion into small, even pieces so they blend evenly throughout the salad and add a fresh crunch.
Step 4: Make the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until the dressing is smooth and creamy.
Step 5: Combine Everything
In a large mixing bowl, add the cooled pasta, chopped eggs, diced vegetables, and sweet pickle relish. Pour the dressing over the top and gently fold everything together until evenly coated, taking care not to mash the eggs.
Step 6: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop. Before serving, garnish with chopped parsley or chives and a light sprinkle of paprika if desired. Serve cold and enjoy.
