Deviled Egg Pasta Salad Recipe
This Deviled Egg Pasta Salad combines the classic flavors of deviled eggs with pasta for a fresh, creamy, and satisfying dish perfect for picnics and potlucks.
Equipment
- 1 Large pot For boiling pasta
- 1 Mixing bowl For combining ingredients
Ingredients
- 8 Large eggs Hard-boiled and peeled
- 3 cups Elbow macaroni Cooked and drained
- 1 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp White vinegar
- 1 tsp Paprika Plus more for garnish
- 1 tsp Salt To taste
- 1/2 tsp Black pepper Freshly ground
- 1/2 cup Celery Finely chopped
- 1/4 cup Green onions Thinly sliced
Instructions
- Cook the elbow macaroni in a pot of boiling salted water until al dente. Drain and set aside to cool.
- Cut the hard-boiled eggs into quarters and chop them coarsely.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, white vinegar, paprika, salt, and black pepper.
- Add the cooked and cooled macaroni, chopped eggs, celery, and green onions to the bowl. Mix gently to combine.
- Transfer the salad to a serving dish and sprinkle with additional paprika for garnish.
- Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
To make this recipe lighter, you can substitute half the mayonnaise with Greek yogurt.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 10gFat: 22gSaturated Fat: 4gCholesterol: 185mgSodium: 520mgPotassium: 130mgFiber: 2gSugar: 2gVitamin A: 37500IUVitamin C: 1.7mgCalcium: 400mgIron: 0.3mg
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