Deviled Egg Pasta Salad is a delightful twist on the classic deviled egg, transforming a beloved appetizer into a satisfying pasta dish. This recipe embodies the rich, creamy flavors of traditional deviled eggs while delivering the comfort of a pasta salad, making it a perfect addition to your picnic side dishes or summer gatherings.
Ingredients
Scale:
8 ounces elbow macaroni or your preferred pasta
6 large hard-boiled eggs, peeled and chopped
1 cup diced celery
1 cup diced bell pepper (red or green)
1/2 cup chopped red onion
1/2 cup sweet pickle relish
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Salt and black pepper to taste
Chopped fresh parsley or chives for garnish
Paprika for garnish (optional)
Instructions
In a large pot, bring salted water to a vigorous boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water to stop the cooking process.
While the pasta is cooking, place the eggs in a saucepan and cover with cold water. Bring to a rapid boil, cover, and remove from heat. Let sit for 12-14 minutes. Transfer to an ice bath, cool, peel, and chop.
Dice the celery, bell pepper, and red onion finely to ensure a balanced texture.
In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and salt and black pepper. Whisk until smooth.
In a large mixing bowl, combine the cooled pasta, chopped eggs, diced vegetables, and sweet pickle relish. Pour the dressing over and gently mix.
Chill the salad in the refrigerator for at least 30 minutes before serving.
