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Astonishing deviled egg pasta salad: 350 calorie winner

deviled egg pasta salad
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This Deviled Egg Pasta Salad captures the creamy, tangy flavors of classic deviled eggs mixed with tender pasta. It is a perfect, easy-to-make side dish for any gathering or summer meal.

Ingredients

Scale
  • 1 pound elbow macaroni or ditalini pasta
  • 6 large hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup sweet pickle relish
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely chopped celery (optional)
  • 1/4 cup chopped red onion (optional)
  • Paprika, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and rinse well with cold water to stop cooking. Set aside.
  2. In a large bowl, mash the yolks of the hard-boiled eggs with a fork until smooth.
  3. Add the mayonnaise, mustard, pickle relish, white vinegar, salt, and pepper to the mashed yolks. Mix until the dressing is completely smooth and creamy.
  4. Gently fold in the chopped egg whites, celery, and red onion, if using, into the dressing mixture.
  5. Add the cooled, drained pasta to the egg mixture. Toss everything together gently until the pasta is evenly coated with the creamy dressing.
  6. Cover the salad and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld.
  7. Before serving, sprinkle the top generously with paprika.

Notes

  • For the best texture, make sure you rinse the cooked pasta thoroughly with cold water.
  • You can substitute Dijon mustard for yellow mustard for a sharper flavor.
  • This salad tastes even better the next day after the flavors have fully combined.
  • You can add chopped fresh dill or chives for extra brightness.

Nutrition

Find it online: https://whiskdaily.com/deviled-egg-pasta-salad-recipe/