Deviled Egg Pasta Salad
A fun and delicious way to enjoy classic deviled egg flavors in a hearty pasta salad, perfect for picnics and potlucks.
Ingredients
Pasta Ingredients
- 8 ounces pasta (such as rotini or elbow macaroni)
Salad Ingredients
- 4 hard-boiled eggs Peel and chop before adding to salad.
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar (white or apple cider)
- Salt and pepper to taste
- 2 green onions, chopped
- Paprika for garnish
Instructions
Cooking Pasta
- Cook the pasta according to package instructions, then drain and let cool.
Preparing the Salad
- Peel the hard-boiled eggs and chop them.
- In a bowl, combine mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Toss the cooled pasta and chopped eggs with the sauce until evenly coated.
- Fold in chopped green onions.
- Transfer to a serving dish and sprinkle paprika on top for garnish.
- Chill before serving if desired.
Notes
Store any leftovers in an airtight container in the refrigerator. It should keep well for about 3 to 4 days. If the salad gets too dry, you can add a little more mayonnaise or a splash of vinegar to freshen it up. For added flavor, consider mixing in diced celery or pickles. Make sure to cool the pasta completely before adding the sauce to prevent mushiness.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 1g
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