Deviled Egg Pasta Salad
Deviled Egg Pasta Salad brings a delightful twist to traditional pasta dishes, featuring creamy, tangy bites of egg mixed with al dente elbow macaroni. This vibrant salad is perfect for picnics, barbecues, or any gathering where you want to impress your guests. With its beautiful colors and delicious flavors, it’s not just food; it’s an experience that will leave everyone asking for seconds. Easy to make and endlessly adaptable, this dish is sure to become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 8
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 6 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 cup diced celery (about 2 stalks)
- 4 green onions (chopped)
- 1/4 cup sweet relish
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
- Hard-boil the eggs by placing them in cold water, bringing to a boil, then letting them sit off heat for 12 minutes before cooling in ice water.
- In a large bowl, mix the mayonnaise and Dijon mustard until smooth.
- Add diced celery, chopped green onions, and sweet relish to the dressing; stir well.
- Gently fold in the cooled macaroni and chopped hard-boiled eggs until everything is coated.
- Transfer to a serving bowl, sprinkle paprika on top, and serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Customize by adding crispy bacon bits or fresh herbs like dill for extra flavor. Adjust the creaminess by varying the amount of mayonnaise used. This salad can be made ahead of time—allowing flavors to meld beautifully overnight.