Delicious Deviled Egg Pasta Salad A Flavorful Summer Side
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Author:souzanfood
Total Time:40 minutes
Yield:6 servings 1x
Description
Savor a delicious summer side with this deviled egg pasta salad packed with flavor and perfect for picnics and gatherings
Ingredients
Scale
8 ounces of elbow macaroni or rotini pasta
6 large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon paprika (plus extra for garnish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
2 green onions, sliced
1/4 cup sweet pickles or relish (optional)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain and rinse with cold water.
Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Cool in ice water, then peel.
Prepare the Dressing: In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth.
Chop the Ingredients: Peel and chop the cooled eggs. Add them to the dressing along with pasta, celery, red onion, and pickles/relish if using.
Combine Everything: Gently fold all ingredients together until coated. Avoid mashing the eggs.
Chill and Serve: Cover and refrigerate for at least an hour. Serve chilled, garnished with paprika.
