Description
This easy deviled egg pasta salad combines the creamy goodness of deviled eggs with pasta, making it a perfect side dish for picnics, barbecues, or any gathering. It’s a quick, flavorful, and crowd-pleasing recipe
Ingredients
Units
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- 8 large eggs
- 2 cups elbow macaroni, cooked and drained
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon relish (optional)
- Paprika for garnish
Instructions
- Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then lower the heat and let simmer for 10-12 minutes. Once cooked, let them cool before peeling and chopping them into pieces.
- In a large bowl, combine the cooked elbow macaroni and chopped boiled eggs.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the pasta and egg mixture, stirring to combine.
- If desired, mix in the relish for added flavor.
- Garnish the salad with chopped parsley and a sprinkle of paprika before serving.
- Chill the pasta salad in the fridge for at least 30 minutes before serving to let the flavors meld.
Notes
- You can prepare the salad a day ahead and store it in the refrigerator for better flavor.
- Add more or less mayonnaise to adjust the creaminess to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg