Deviled Egg Pasta Salad
Ingredients:
8 ounces elbow macaroni or pasta of your choice
6 large eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/4 cup sweet pickle relish (optional)
1/4 cup green onions, chopped (for garnish)
Paprika, for garnish
Directions:
Cook the Pasta:
In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
Boil the Eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer the eggs to an ice bath to cool, then peel and chop.
Prepare the Dressing:
In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Combine Ingredients:
Add the cooked pasta and chopped eggs to the dressing mixture. Stir gently to combine. If using, fold in sweet pickle relish.
Chill:
Cover the salad and refrigerate for at least 1 hour to let the flavors meld.
Serve:
Before serving, garnish with chopped green onions and a sprinkle of paprika for extra flavor and color.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes (plus chilling time)
Kcal: 300 kcal (per serving) | Servings: 6