A delightful fusion of classic deviled eggs and creamy pasta salad that will impress your friends and family.
Ingredients
Scale:
8 ounces of elbow macaroni or rotini
6 large eggs, hard-boiled and peeled
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup sweet pickle relish
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon paprika (plus more for garnish)
Salt and pepper to taste
2 tablespoons fresh dill or chives, chopped (optional)
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside.
While the pasta is cooking, mash the hard-boiled eggs in a bowl until finely crumbled, leaving some larger pieces for texture.
In a large mixing bowl, combine the chopped celery, red onion, and sweet pickle relish. Stir well to combine.
In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth and creamy.
Add the cooked pasta, mashed eggs, and the dressing to the vegetable mixture. Gently fold everything together until well coated.
If using, stir in the fresh dill or chives for an aromatic finish.
Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour.
Before serving, give the salad a gentle stir to redistribute the dressing. Garnish with paprika and additional herbs if desired.
