Description
Deviled Egg Pasta Salad combines the creamy richness of deviled eggs with the classic appeal of pasta salad, making it a perfect dish for picnics, potlucks, and easy lunches.
Ingredients
- 2 cups elbow macaroni (or other small pasta)
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup chopped celery (optional)
- 1/4 cup chopped red or green onion (optional)
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Cook the pasta until al dente, then rinse under cold water and drain.
- Peel and chop the hard-boiled eggs, separating the yolks into a mixing bowl.
- Mash the yolks with mayonnaise, mustard, vinegar, sugar, onion powder, and garlic powder until smooth.
- Add the chopped egg whites, cooled pasta, celery, and onion to the yolk mixture and mix well.
- Season with salt and pepper to taste.
- Chill the salad for at least 1 hour before serving.
- Sprinkle with paprika just before serving.
Notes
- Add chopped pickles or relish for extra tang.
- Use Greek yogurt to lighten the dish.
- Include shredded cheddar for a heartier version.
- Stir before serving and refresh with mayo or vinegar if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 165mg
