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Deviled Egg Pasta Salad

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Elevate your potluck game with Deviled Egg Pasta Salad! Creamy elbow macaroni mingles with zesty eggs, tangy mustard, and sweet relish for a delightful twist. Full recipe and nutrition info included!

Ingredients

Scale
  • 2 cups elbow macaroni
  • 4 hard-boiled eggs, peeled and chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup sweet pickle relish
  • 1/4 cup green onions, sliced
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  1. Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool it down.
  2. Step 2: In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, sweet pickle relish, and sliced green onions. Mix well until all ingredients are evenly combined.
  3. Step 3: Add the cooled macaroni to the egg mixture and gently fold until the pasta is fully coated with the dressing.
  4. Step 4: Season the pasta salad with salt and pepper to taste. Stir gently to incorporate the seasoning throughout the salad.
  5. Step 5: Transfer the deviled egg pasta salad to a serving dish, sprinkle paprika on top for garnish, and chill in the refrigerator for at least 30 minutes before serving for best flavor.

Notes

  • For optimal freshness, store any leftover deviled egg pasta salad in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a warm dish, you can gently reheat the pasta salad in the microwave; however, be careful not to overheat it, as the eggs may become rubbery.
  • This pasta salad pairs wonderfully with grilled chicken or shrimp, making it a delightful side for summer barbecues or picnics.
  • For a creamier texture and enhanced flavor, consider adding a splash of pickle juice from the sweet pickle relish to the dressing mix before combining with the pasta.

Nutrition

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