Deviled Egg Pasta Salad
Ingredients:
12 large eggs
1 lb elbow macaroni (or pasta of choice)
1 cup mayonnaise
2 tbsp yellow mustard
1 tbsp Dijon mustard
1 tbsp white vinegar
½ cup dill pickles (chopped)
1 tbsp pickle juice
½ cup celery (diced)
¼ cup red onion (diced)
½ tsp paprika (for garnish)
Salt and pepper (to taste)
2 tbsp fresh chives or parsley (optional, for garnish)
Directions:
Boil the Eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10-12 minutes. Drain and place the eggs in an ice bath to cool.
Cook the Pasta:
While the eggs are cooking, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
Prepare the Eggs:
Once cooled, peel the eggs and slice them in half. Remove the yolks and place them in a mixing bowl. Set the whites aside.
Make the Deviled Egg Mixture:
Mash the egg yolks with a fork, then add mayonnaise, yellow mustard, Dijon mustard, pickle juice, and vinegar. Stir until smooth and creamy. Add salt and pepper to taste.
Combine Salad Ingredients:
In a large mixing bowl, combine the cooked pasta, diced celery, red onion, and chopped dill pickles. Chop the egg whites and add them to the bowl. Stir to combine.
Mix the Salad:
Pour the deviled egg dressing over the pasta mixture and gently toss until everything is well coated. Taste and adjust seasoning if needed.
Garnish and Serve:
Transfer the pasta salad to a serving dish. Sprinkle with paprika and garnish with chopped fresh chives or parsley.
For best flavor, refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Kcal: 300-350 kcal per serving | Servings: 8-10