Description
A creamy and flavorful Deviled Egg Pasta Salad that combines chopped hard-boiled eggs with tender pasta, tossed in a tangy mayonnaise and Dijon mustard dressing. Perfect as a refreshing side dish for picnics, BBQs, or casual meals.
Ingredients
Scale
Main Ingredients
- 8 hard-boiled eggs, peeled and chopped
- 2 cups cooked pasta (elbow macaroni or rotini recommended)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/4 cup sweet pickle relish
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Garnish
- 1/4 cup green onions, chopped
- Paprika for garnish
Instructions
- Cook the pasta: Prepare the pasta according to the package directions. Once cooked, drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
- Combine eggs and pasta: In a large mixing bowl, add the chopped hard-boiled eggs and the cooled pasta, mixing gently to combine evenly.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper until smooth and well blended.
- Mix the salad: Pour the prepared dressing over the pasta and egg mixture. Stir gently but thoroughly to coat all ingredients with the dressing.
- Add garnishes: Sprinkle chopped green onions and paprika over the salad if desired, adding flavor and color.
- Chill before serving: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to become nicely chilled before serving.
Notes
- Use elbow macaroni or rotini for best texture and to hold the dressing well.
- Make sure to cool the pasta completely before mixing to prevent the mayonnaise from becoming oily.
- Adjust salt and pepper according to taste.
- For extra flavor, consider adding a dash of smoked paprika into the dressing.
- Can be made a day ahead and stored covered in the refrigerator.
- Serve chilled for best taste and texture.
