Deviled Egg Pasta Salad
Ingredients:
8 oz elbow macaroni (or pasta of your choice)
6 hard-boiled eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons yellow mustard
2 tablespoons white vinegar
1 tablespoon sweet relish
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1/4 cup chopped red onion
1/4 cup chopped celery
1 tablespoon chopped fresh parsley (optional for garnish)
Paprika for sprinkling (optional)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions, until al dente. Drain and rinse with cold water to cool the pasta. Set aside.
Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, sweet relish, sugar, paprika, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Mix the Salad:
Add the cooled pasta, chopped hard-boiled eggs, red onion, and celery to the bowl with the dressing. Gently stir to combine, ensuring everything is coated evenly.
Chill the Salad:
Cover the pasta salad and refrigerate for at least 1-2 hours before serving to allow the flavors to meld.
Serve:
Before serving, sprinkle additional paprika and chopped parsley on top for garnish if desired.
Prep Time: 15 minutes (plus chilling time) | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: Approx. 250-300 calories per serving | Servings: 6-8