Deviled Egg Pasta Salad
A creamy and tangy pasta salad infused with the comforting flavors of deviled eggs, perfect for picnics and gatherings.
Ingredients
Pasta and Vegetables
- 8 oz elbow noodle pasta Can substitute with your favorite pasta shape.
- ½ cup finely diced celery
- ½ cup finely sliced green onions
- ¼ cup finely diced red onion
Dressing
- ¾ cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon paprika Plus extra for garnish.
- Salt and pepper to taste
Main Ingredients
- 6 boiled eggs Prepare by boiling and cooling beforehand.
Instructions
Preparation
- Cook the elbow noodle pasta according to package instructions until al dente. Rinse under cool water, drain, and set aside to cool completely.
- Slice the boiled egg whites in half lengthwise, chop them into small pieces, and set the yolks aside.
- In a large mixing bowl, combine chopped egg whites with the cooled pasta, diced celery, green onions, and red onion.
Making the Dressing
- In a separate bowl, mash reserved egg yolks with a fork. Add mayonnaise, Dijon mustard, sugar, apple cider vinegar, paprika, and seasoning. Mix until well combined.
Mixing
- Pour the dressing over the pasta salad ingredients and toss gently until evenly coated.
- Cover the salad and chill in the refrigerator for at least one hour before serving. Stir before serving.
Notes
This pasta salad can last up to 3 days in the fridge. Avoid freezing to maintain texture. Experiment by adding garlic powder or diced jalapeños for extra flavor.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 13gFat: 15gSaturated Fat: 3gSodium: 380mgFiber: 2gSugar: 2g
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