Deviled Egg Pasta Salad
Ingredients:
8 large eggs
12 oz elbow macaroni (or your preferred pasta)
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp yellow mustard
1/4 cup sour cream
2 tbsp apple cider vinegar
1 tsp sugar
1/2 tsp paprika (plus more for garnish)
1/2 tsp garlic powder
1/4 tsp onion powder
Salt and pepper, to taste
1/4 cup dill pickles, diced (optional)
1/4 cup green onions, chopped (optional)
1/4 cup celery, diced (optional)
Fresh parsley for garnish (optional)
Directions:
Boil the Eggs:
Place the eggs in a saucepan and cover them with water. Bring to a boil, then turn off the heat and cover the pan. Let the eggs sit for 12 minutes. Drain, cool under cold water, peel, and set aside.
Cook the Pasta:
In a large pot, cook the macaroni according to package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, sour cream, apple cider vinegar, sugar, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Add Eggs and Pasta:
Chop the hard-boiled eggs and add them to the dressing. Gently fold in the cooked pasta, ensuring it is evenly coated.
Mix in Optional Ingredients:
If you’re using diced pickles, green onions, or celery, fold them into the salad. This will add extra crunch and flavor.
Chill and Serve:
Let the pasta salad chill in the fridge for at least 1 hour to allow the flavors to meld. Before serving, garnish with additional paprika and fresh parsley.
Prep Time: 15 minutes | Cook Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: Approx. 250 per serving | Servings: 6-8 servings