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Perfect deviled egg pasta salad in 1 easy step

deviled egg pasta salad
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You will make a creamy, tangy pasta salad that captures all the classic flavors of your favorite deviled eggs. This recipe is perfect for your next gathering or as a satisfying summer side dish.

Ingredients

Scale
  • 1 pound elbow macaroni or ditalini pasta
  • 8 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup sweet pickle relish
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh parsley
  • Paprika, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside.
  2. While the pasta cooks, prepare the deviled egg dressing. In a large bowl, whisk together the mayonnaise, mustard, sweet pickle relish, apple cider vinegar, salt, and pepper until smooth.
  3. Gently fold the chopped hard-boiled eggs, celery, and parsley into the dressing mixture.
  4. Add the cooled pasta to the egg mixture. Toss everything together until the pasta is evenly coated with the creamy dressing.
  5. Cover the bowl and chill the pasta salad in the refrigerator for at least 2 hours before serving. This allows the flavors to meld.
  6. Before serving, sprinkle the top generously with paprika for color.

Notes

  • You can substitute sweet relish with dill relish for a sharper taste.
  • For extra richness, use half mayonnaise and half plain Greek yogurt in the dressing.
  • Make sure the pasta is completely cool before mixing; warm pasta absorbs too much dressing.

Nutrition

Find it online: https://tasteportfolio.com/deviled-egg-pasta-salad-recipe/