Deviled Egg Macaroni Pasta Salad
This Deviled Egg Macaroni Pasta Salad combines the classic flavors of deviled eggs with tender macaroni pasta, making it a delightful side dish or light meal. Creamy, tangy, and full of texture, it’s perfect for picnics, barbecues, or potlucks.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
Ingredients
- 2 cups elbow macaroni dry
- 6 large eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika plus more for garnish
- ¼ cup celery finely chopped
- ¼ cup red onion finely chopped
- ¼ cup sweet pickles chopped
- ¼ cup green onions sliced
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the pasta is cooking, place the eggs in a separate pot and cover with water. Bring to a boil, then remove from heat and cover for 10-12 minutes. Transfer the eggs to an ice bath to cool, then peel and chop the eggs.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika. Whisk until smooth and well combined.
- Add the cooled macaroni, chopped eggs, celery, red onion, sweet pickles, and green onions to the bowl. Stir gently until all ingredients are coated in the dressing.
- Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- Transfer the pasta salad to a serving dish, and sprinkle with additional paprika for garnish. Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
Feel free to add other ingredients such as chopped bell peppers or shredded carrots for extra crunch and color.
This pasta salad can be made a day in advance and stored in the refrigerator. Just give it a good stir before serving. Enjoy!