Description
These Deviled Egg Pasta Salad are a simple yet sophisticated dish perfect for any occasion. Juicy, tender eggs are combined with creamy mayo, tangy mustard, and pasta for a comforting side dish or light main course. Whether served at a family gathering, a picnic, or as a quick lunch, this salad is guaranteed to impress!
Ingredients
-
4 cups elbow macaroni or small shell pasta
-
6 hard-boiled eggs, chopped
-
1/2 cup mayonnaise
-
2 tbsp yellow mustard
-
1/4 cup chopped dill pickles or sweet relish
-
1/4 cup finely chopped celery
-
1/4 cup finely chopped red onion (optional)
-
1/4 tsp paprika (for garnish)
-
Salt and pepper, to taste
-
Fresh herbs for garnish (optional)
Instructions
-
Cook the Pasta:
Boil the pasta according to package directions. Drain and rinse under cold water to cool the pasta quickly. Set aside. -
Prepare the Eggs:
Peel and chop the hard-boiled eggs into small pieces. Set aside. -
Make the Dressing:
In a large bowl, combine the mayonnaise, mustard, pickles or relish, and a pinch of salt and pepper. Mix well until smooth. -
Add the Veggies and Eggs:
Stir in the chopped celery, onion (if using), and the chopped eggs. Mix until everything is evenly coated. -
Combine with Pasta:
Gently fold in the cooled pasta. Stir carefully so as not to break the pasta or eggs. -
Chill and Serve:
Cover the bowl and refrigerate for at least an hour to allow the flavors to meld. Before serving, sprinkle with paprika and fresh herbs, if desired.
Notes
-
For added crunch, sprinkle chopped walnuts or almonds over the salad before serving.
-
This salad can be made ahead and stored in an airtight container for up to 3 days.
-
For a tangier taste, use sweet relish or increase the mustard slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes