Deviled Egg Pasta Salad
A creamy and flavorful pasta salad that combines classic deviled egg ingredients with elbow macaroni.
Ingredients
Main Ingredients
- 8 ounces elbow macaroni
- 1.5 cups mayonnaise
- 2 tablespoons Dijon Mustard
- 2 tablespoons white vinegar
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- 0.5 cup finely diced celery
- 0.5 cup finely diced red onion
- 1 cup sliced green onions optional garnish
- 1 teaspoon additional paprika optional garnish
Instructions
- Boil a large pot of salted water. Cook the elbow macaroni according to the package instructions (usually about 8 minutes). Make sure to stir occasionally to prevent sticking.
- Drain the cooked pasta in a colander and rinse it under cold water to cool. This step is crucial to stop the cooking process and to keep the pasta from becoming mushy.
- Cut the hard-boiled eggs in half. Carefully separate the yolks into a small mixing bowl and mash them with a fork.
- Chop the egg whites into large chunks and set them aside. This adds a lovely texture to the salad.
- Add the mayonnaise, Dijon mustard, white vinegar, garlic powder, salt, paprika, and black pepper to the mashed egg yolks. Mix well until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, chopped egg whites, diced celery, and red onion. This mix of ingredients makes every bite flavorful.
- Pour the creamy dressing over the pasta mixture. Gently toss everything until evenly coated. Be careful not to squish the egg whites too much.
- Serve immediately or refrigerate the salad for 2-4 hours for a chilled version that enhances the flavors.
- Optional: Garnish with sliced green onions and a sprinkle of paprika before serving. You can also top the salad with deviled egg halves for extra flair.
Notes
For best flavor, refrigerate the pasta salad before serving. Feel free to add other ingredients like diced bell peppers or pickles for extra crunch and flavor.