Description

This Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that combines perfectly cooked elbow macaroni with classic deviled egg flavors. Enhanced with crisp celery, sharp red onion, and tangy pickles, all tossed in a zesty dressing made from mayonnaise, Dijon mustard, and apple cider vinegar, this salad is ideal for potlucks, picnics, or a refreshing side dish to any meal.

Ingredients

Scale

Eggs & Pasta

8 large eggs
8 oz elbow macaroni or small pasta of choice

Dressing

½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
½ tsp paprika (plus more for garnish)
½ tsp salt
¼ tsp black pepper

Salad Mix-ins

¼ cup chopped celery
¼ cup chopped red onion
2 tbsp chopped pickles or pickle relish
1 tbsp chopped fresh chives (optional)

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Instructions

Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring water to a rolling boil, then remove the pan from heat and cover it. Let the eggs sit covered for 10 minutes. Afterwards, transfer the eggs to an ice bath to cool, making them easier to peel. Once cooled, peel and chop the eggs into small pieces.
Cook the pasta: Boil the pasta in salted water according to the package instructions until al dente, usually about 7-9 minutes. Drain the pasta and rinse under cold water to stop further cooking and cool it down. Set aside.
Make the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper until smooth and well combined.
Assemble the salad: Add the cooked and cooled pasta, chopped eggs, chopped celery, red onion, and pickles or pickle relish into the bowl with the dressing. Toss gently but thoroughly to make sure everything is evenly coated with the dressing.
Chill & serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld together and the salad to chill. Before serving, garnish with an extra sprinkle of paprika and fresh chopped chives if desired. Serve cold.

Notes

Use fresh eggs and ensure they are fully cooked for best texture.
Adjust the amount of mayonnaise and mustard to taste for a creamier or tangier salad.
For a lower-calorie option, substitute mayonnaise with Greek yogurt.
The salad can be prepared a day ahead and stored in the refrigerator, making it perfect for meal prepping.
Add chopped crispy bacon or cheddar cheese for an extra flavor boost.
Use gluten-free pasta if you require a gluten-free version.