Description

This Deviled Egg Pasta Salad combines creamy deviled eggs with classic pasta salad for the ultimate picnic side. Packed with tangy mustard, sweet pickles, and smooth mayo, it’s an easy, flavorful dish perfect for summer gatherings or meal prep.

Ingredients

2 cups elbow macaroni

6 hard-boiled eggs

3/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/3 cup chopped sweet pickles

1/2 cup diced celery

1/4 cup finely chopped red onion

1/2 teaspoon paprika

Salt and pepper to taste

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Instructions

1. Boil the elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop the cooking. Let cool completely.

2. Peel and chop the hard-boiled eggs, reserving a few slices for garnish if desired.

3. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt, pepper, and paprika.

4. Add the cooled pasta, chopped eggs, sweet pickles, celery, and red onion. Mix until well combined.

5. Refrigerate for at least 1 hour before serving. Garnish with additional paprika and egg slices if desired.

Notes

Use freshly boiled eggs for best flavor.

Adjust mustard and vinegar to taste for more or less tang.

Double the recipe for large gatherings.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 3g
Sodium: 390mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 8g
Cholesterol: 140mg