Description
A creamy and flavorful Deviled Egg Pasta Salad perfect for picnics and potlucks, combining tender elbow macaroni, chopped hard-boiled eggs, crisp celery, and tangy dressing with a hint of mustard and vinegar.
Ingredients
Scale
Pasta
- 8 ounces Elbow Macaroni (Cook until al dente)
Eggs
- 6 Hard-Boiled Eggs (Chopped, reserve slices for garnish)
Dressing
- 1 cup Mayonnaise (Can substitute half with Greek yogurt)
- 2 tablespoons Yellow Mustard
- 1 tablespoon Apple Cider Vinegar
- to taste Salt
- to taste Black Pepper
Vegetables
- 1 cup Chopped Celery (Freshness is key)
- 1 cup Chopped Green Onions
Optional Garnishes
- 1 teaspoon Paprika (Optional, for garnish)
- 1/2 cup Bacon Bits (Optional)
Instructions
- Boil the Pasta: In a large pot, bring salted water to a rolling boil over high heat. Add the elbow macaroni and cook until al dente, roughly 7-9 minutes. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Eggs: Peel the hard-boiled eggs and chop them into small pieces. Set aside a couple of slices for garnish to add visual appeal to your salad.
- Make the Dressing: In a medium-sized bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until the mixture is smooth and well combined.
- Combine Ingredients: In a large mixing bowl, add the cooled macaroni, chopped hard-boiled eggs, diced celery, and green onions. Gently fold in the dressing, ensuring everything is evenly coated without breaking the pasta or eggs.
- Transfer and Garnish: Spoon the salad mixture into a serving dish and arrange the reserved egg slices on top. Sprinkle paprika over the surface for a pop of color. If desired, add bacon bits for extra flavor and crunch.
- Chill the Salad: Cover the serving dish and refrigerate for at least 1 hour. This chilling time allows the flavors to meld beautifully and the salad to develop its creamy texture.
- Serve and Enjoy: Serve the Deviled Egg Pasta Salad cold at your next picnic, potluck, or gathering for a delightful and satisfying side dish.
Notes
- For a lighter version, substitute half or all of the mayonnaise with Greek yogurt.
- Make sure to use fresh celery for crispness and texture contrast.
- Rinsing the pasta under cold water after cooking prevents it from sticking and stops the cooking process.
- Adjust seasoning with salt and pepper to taste before serving.
- The salad keeps well refrigerated for up to 2 days, making it great for meal prep.
