Creamy Deviled Egg Pasta Salad
This Creamy Deviled Egg Pasta Salad combines the flavors of classic deviled eggs with a hearty pasta salad. It’s rich, tangy, and perfect for potlucks, BBQs, or family gatherings.
Ingredients:
- 8 oz elbow macaroni or small pasta of your choice
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard (for extra tang)
- 1 tablespoon apple cider vinegar
- 1 tablespoon pickle relish
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup red onion, finely diced
- 1/4 cup celery, diced
- 1 tablespoon fresh parsley or chives, chopped (for garnish)
Instructions:
- Cook the pasta:
Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside. - Prepare the dressing:
In a large bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, pickle relish, paprika, garlic powder, onion powder, salt, and pepper. - Assemble the salad:
Add the cooked pasta, chopped hard-boiled eggs, red onion, and celery to the dressing. Gently stir to combine everything, ensuring the pasta and eggs are evenly coated with the creamy dressing. - Chill and serve:
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Garnish with fresh parsley or chives before serving.
This deviled egg pasta salad is creamy, tangy, and a perfect side dish for any occasion!