Deviled Egg Pasta Salad
A creamy and tangy pasta salad that combines the rich flavors of deviled eggs with fresh vegetables, perfect for any gathering or picnic.
Ingredients
Pasta Base
- 8 ounces elbow macaroni Cooked al dente
Eggs and Dressing
- 4 pieces hard-boiled eggs, chopped Make sure they're well chopped
- ½ cup mayonnaise Can substitute with Greek yogurt for lower calories
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup sweet pickle relish
Vegetables
- ¼ cup diced celery
- ¼ cup diced onion
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Gather all ingredients and chop the hard-boiled eggs, celery, and onion.
- Cook the elbow macaroni in salted boiling water until al dente, about 7 to 9 minutes. Drain and rinse under cold water.
Mixing
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish until smoothly blended.
- Gently fold in the chopped celery, diced onion, and hard-boiled eggs until well coated.
- Add the cooled macaroni to the dressing mixture and combine evenly with a spatula.
- Season with salt and pepper to taste and give it a gentle toss.
Chilling
- Transfer the pasta salad to a serving bowl or container and refrigerate for at least 30 minutes before serving.
Serving
- Stir the salad before serving and enjoy!
Notes
For added flavor, consider adding spices like paprika or cayenne, and fresh herbs such as dill or parsley. This dish can be customized with ingredients like bacon bits or cheese for a different twist.