Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad brings together the rich flavors of deviled eggs with the comfort of pasta. It’s an easy, creamy dish that’s perfect for picnics, BBQs, or a satisfying lunch. Quick to make and packed with flavor, it's a crowd-pleaser everyone will love!
Ingredients
- 8 large eggs, hard-boiled and chopped
- 2 cups elbow macaroni (or any pasta shape)
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tsp white vinegar
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp paprika (for garnish)
- ¼ cup chopped green onions (for garnish)
- ½ cup celery, finely chopped (optional)
- ¼ cup sweet pickle relish
Instructions
- Boil the pasta according to package instructions. Drain and rinse with cold water to cool.
- Boil the eggs for 10-12 minutes, then cool them in ice water and peel. Chop into bite-sized pieces.
- In a large bowl, mix the mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Add the chopped eggs and cooled pasta to the bowl and stir gently to combine.
- Stir in the chopped celery and pickle relish.
- Stir in the chopped celery and pickle relish.
- Chill for 30 minutes before serving for the best flavor.
Notes
- Tip: Be sure to let the pasta cool completely before mixing to prevent it from becoming too soggy.
- Variation: For an extra kick, add some chopped jalapeños or hot sauce to your Deviled Egg Pasta Salad.