Deviled Egg Pasta Salad
Ingredients:
8 oz elbow macaroni (or any small pasta)
6 hard-boiled eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon paprika (plus more for garnish)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1/4 cup celery, finely diced
1/4 cup red onion, finely diced
1/4 cup dill pickles, finely diced (optional)
Fresh chives or parsley for garnish
Directions:
Cook the Pasta:
In a large pot, cook the pasta according to the package instructions until al dente. Drain, rinse with cold water to cool, and set aside.
Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, paprika, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Mix the Salad:
Add the cooked pasta, chopped hard-boiled eggs, diced celery, red onion, and dill pickles (if using) to the bowl with the dressing. Gently fold everything together until the pasta and eggs are evenly coated with the creamy dressing.
Chill and Garnish:
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, garnish with a sprinkle of paprika and fresh chives or parsley for a pop of color.
Serve:
Serve cold as a side dish for barbecues, picnics, or potlucks. Pair it with grilled meats or sandwiches for a complete meal.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 6-8 servings