Deviled Egg Macaroni Pasta Salad
This Deviled Egg Macaroni Pasta Salad combines the classic flavors of deviled eggs with pasta salad, making it a perfect side dish or picnic staple. It's creamy, tangy, and packed with flavor, sure to be a hit at any gathering.
Equipment
- 1 large pot for boiling pasta
- 1 colander for draining pasta
- 1 mixing bowl
- 1 whisk
Ingredients
- 2 cups elbow macaroni pasta dry
- 4 large hard-boiled eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped green onions
- ¼ cup chopped celery
- ¼ teaspoon paprika for garnish
- Fresh parsley for garnish optional
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 8 to 10 minutes. Drain the pasta in a colander and rinse under cold water to cool it down. Set aside.
- While the pasta is cooking, peel the hard-boiled eggs and chop them into small pieces.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth.
- Add the cooled macaroni, chopped eggs, green onions, and celery to the mixing bowl. Gently fold the ingredients together using a spoon until everything is well-coated and combined.
- Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, sprinkle with paprika for garnish and add fresh parsley if desired.
Notes
This pasta salad can be made up to a day in advance for an even better flavor.
Feel free to customize by adding diced pickles or bell peppers for extra crunch.
If you desire a lighter version, you can use Greek yogurt in place of mayonnaise.