Name: Deviled Egg Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 hard-boiled eggs, peeled and chopped; 2 cups cooked pasta (elbow macaroni or rotini recommended); 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon white vinegar; 1/4 cup sweet pickle relish; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1/4 cup green onions, chopped; Paprika for garnish

Description

A creamy and tangy Deviled Egg Pasta Salad combining tender elbow macaroni and chopped hard-boiled eggs with a zesty mayonnaise-based dressing. Perfect as a refreshing side dish for picnics, barbecues, or potlucks, this salad is garnished with green onions and a touch of paprika for extra flavor and color.

Ingredients

Scale

Eggs and Pasta

8 hard-boiled eggs, peeled and chopped
2 cups cooked pasta (elbow macaroni or rotini recommended)

Dressing

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1/4 cup sweet pickle relish
1/2 teaspoon garlic powder
Salt and pepper to taste

Garnish (optional)

1/4 cup green onions, chopped
Paprika for garnish

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Instructions

Cook the pasta: Prepare the pasta according to the package directions until al dente. Drain the pasta and rinse it under cold water to cool it completely and stop the cooking process.
Combine eggs and pasta: In a large bowl, mix together the chopped hard-boiled eggs and the cooled cooked pasta until evenly distributed.
Make the dressing: In a separate bowl, whisk the mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper together until smooth.
Mix salad: Pour the dressing over the egg and pasta mixture. Gently stir everything together to coat the pasta and eggs thoroughly with the dressing.
Garnish: Sprinkle the chopped green onions and paprika over the top if using for an added burst of flavor and color.
Chill before serving: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill properly before serving.

Notes

For best results, cook the pasta just until al dente to avoid a mushy salad texture.
The salad can be made a day ahead to enhance flavor blending, but add green onions and paprika garnish fresh before serving.
Use rotini or elbow macaroni as they hold the dressing well and provide a nice bite.
Adjust salt, pepper, and garlic powder to taste depending on your preference.
This salad keeps well refrigerated for up to 2 days.