Deviled Egg Pasta Salad
A creamy and delicious twist on classic deviled eggs combined with elbow macaroni, fresh veggies, and a rich dressing.
Equipment
- Large Pot
- Mixing Bowl
- Saucepan
Ingredients
Pasta
- 8 ounces elbow macaroni, dried
Eggs
- 6 large eggs at room temperature
Dressing
- ¾ cup mayonnaise
- ¼ cup sweet relish or dill relish or chopped dill pickles
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter softened
- 1 tablespoon white vinegar or apple cider vinegar
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Vegetables
- 2 stalks celery diced
- 1 small red onion diced
Garnish
- sweet paprika for garnish
- fresh dill for garnish
Instructions
- Step 1: Cook the Pasta - Boil a large pot of salted water, add elbow macaroni, and cook until al dente. Drain and rinse under cold water.
- Step 2: Hard-Boil the Eggs - Place eggs in a saucepan, cover with cold water, bring to a boil, cover, and turn off heat. Let sit for 12-14 minutes, then cool in an ice bath.
- Step 3: Prepare the Dressing - In a mixing bowl, combine mayonnaise, relish, Dijon mustard, butter, vinegar, pepper, and salt. Mix until creamy.
- Step 4: Chop the Vegetables - Dice celery and red onion into small pieces.
- Step 5: Combine Everything - In the bowl with the dressing, add cooled pasta, chopped celery, and diced onion. Mix until well coated.
- Step 6: Add the Eggs - Peel and chop hard-boiled eggs, then gently fold into the pasta mixture.
- Step 7: Garnish and Chill - Transfer to a serving dish, garnish with paprika and dill, cover, and chill for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Stir before serving.