Deviled Egg Pasta Salad: A Creamy, Flavorful Delight
A bold, simple salad combining al dente pasta, creamy deviled egg mixture, tangy Dijon mustard, and crisp vegetables. Perfect for busy meals or relaxed dinners.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: quick lunch
- Method: Stirring and boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 ounces elbow macaroni
6 large hard-boiled eggs (chopped and yolks mashed separately)
1½ cups mayonnaise (full-fat recommended)
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon paprika (plus more for garnish)
¼ teaspoon black pepper
½ cup finely diced celery
½ cup finely diced red onion
Sliced green onions (optional, for garnish)
Instructions
Cook elbow macaroni in boiling water until al dente
Drain and rinse with cold water to cool
In a large bowl, mix mashed egg yolks, mayonnaise, Dijon mustard, vinegar, garlic powder, salt, pepper, and paprika
Add chopped egg whites, diced celery, and red onion
Stir until well combined
Adjust seasoning to taste
Chill for 15–20 minutes before serving
Serve chilled and garnish with additional paprika and green onions if desired
Notes
Use rotini or fusilli pasta if preferred
Light mayonnaise or Greek yogurt can substitute full-fat mayonnaise
Add crumbled feta or cheese if desired
Store in an airtight container for up to 2 days
Stir occasionally before serving to redistribute dressing
Find it online: https://www.claricerecipes.com/deviled-egg-pasta-salad/