Deviled Egg Pasta Salad
Deviled Egg Pasta Salad combines the creamy richness of deviled eggs with pasta, creating a delightful dish perfect for picnics, potlucks, or family meals.
Ingredients
Pasta Salad Ingredients
- 8 ounces pasta (elbow or shells) Use elbow macaroni or shell pasta for best texture.
- 6 pieces hard-boiled eggs, chopped Ensure they are well-boiled and cooled.
- 1/2 cup mayonnaise Use high-quality mayonnaise for better flavor.
- 1 tablespoon mustard Dijon or yellow mustard can be used.
- 1 tablespoon white vinegar
- 1/4 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1/4 cup celery, diced Adds crunch.
- 1/4 cup green onions, sliced For fresh flavor.
- to taste Paprika for garnish Sprinkle over salad before serving.
Instructions
Preparation
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Chop hard-boiled eggs into small pieces.
- In a large mixing bowl, combine chopped eggs, mayonnaise, mustard, vinegar, salt, and black pepper. Stir gently to coat the eggs.
- Add the chilled pasta, diced celery, and sliced green onions to the mixture. Mix until well combined.
- Taste and adjust seasoning if necessary.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
Serving
- Once chilled, serve in a beautiful dish or in individual cups for a fun presentation.
- Sprinkle with paprika just before serving.
Notes
For best results, let the salad chill longer, up to overnight. Store leftovers in an airtight container for 3 to 5 days. Do not freeze the salad as the dressing may change texture.