Description
This creamy deviled egg pasta salad is a delightful twist on classic pasta salad, combining the rich flavors of deviled eggs with tender elbow macaroni and a tangy, creamy dressing. Perfect for potlucks, picnics, or as a hearty side dish, this salad features chopped celery, diced pickles, and green onions that add crunch and fresh notes to every bite. Refrigerated to meld the flavors, it’s a delicious and satisfying dish that’s easy to prepare.
Ingredients
Scale
Eggs and Dressing
- 8 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Vegetables and Pasta
- 1/4 cup chopped green onions
- 12 ounces elbow macaroni
- 1/2 cup chopped celery
- 1/2 cup diced pickles
Instructions
- Boil the eggs: Place the eggs in a large saucepan and cover them with water, ensuring the water level is about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, remove the pan from heat, cover with a lid, and let the eggs sit for 10 to 12 minutes.
- Cool and peel eggs: Drain the hot water and transfer the eggs to a bowl of ice water to cool for a few minutes. Peel the cooled eggs and slice each in half lengthwise.
- Prepare yolk mixture: Remove the yolks from the egg whites and place them in a medium mixing bowl. Mash the yolks smoothly with a fork and add mayonnaise, Dijon mustard, white vinegar, sugar, salt, black pepper, paprika, and garlic powder. Stir until creamy and well combined.
- Chop egg whites: Chop the egg whites into small, bite-sized pieces and set aside.
- Cook macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually 8 to 10 minutes, until al dente. Drain and rinse under cold water to cool quickly.
- Combine salad ingredients: In a large mixing bowl, combine the cooled macaroni, chopped egg whites, celery, diced pickles, and green onions.
- Add dressing: Add the creamy egg yolk mixture to the bowl and gently stir until all ingredients are evenly coated.
- Adjust seasoning: Taste and adjust seasoning with additional salt, pepper, or sugar if needed.
- Chill and serve: Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled, optionally garnished with extra paprika or green onions.
Notes
- For best flavor, refrigerate the salad overnight if possible.
- Use a sharp knife to cut the eggs cleanly for a better texture.
- Adjust sugar and vinegar quantities to balance tanginess and sweetness to your preference.
- This salad can be made a day ahead to save time.
- Excellent served as a side dish for barbecues and picnics.
