Creamy Deviled Egg Pasta Salad
A delightful blend of deviled eggs and pasta salad, this dish is perfect for summer picnics and gatherings.
Equipment
- 1 large pot for boiling pasta
- 1 mixing bowl large
- 1 whisk
Ingredients
Pasta Salad
- 8 oz elbow macaroni or small shell pasta
- 6 hard-boiled eggs peeled and chopped
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
Dressing
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet relish
- Salt and pepper to taste
Instructions
Preparation
- Boil the pasta in salted water according to package instructions until al dente. Drain and rinse with cold water.
- Hard boil the eggs, peel, and chop them into small pieces.
- Finely chop the celery and red onion, and set aside.
Make the Dressing
- In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, and sweet relish. Season with salt and pepper to taste.
Assemble the Salad
- Add the cooked pasta, chopped eggs, celery, and onion to the bowl with the dressing. Gently toss to combine.
- Refrigerate the salad for at least 1 hour to allow flavors to meld.
Serve
- Serve the salad chilled as a side dish at picnics or barbecues.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Opt for pasta shapes that hold the dressing well. Refrigerate the salad for at least an hour before serving to enhance flavors. Ingredient Substitutions: Use Greek yogurt for a lighter dressing. How to Serve: Pair with grilled meats or other picnic sides. Storage & Freshness: Keep in an airtight container in the fridge. Make-Ahead Tips: Prepare a day in advance for best results.