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Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad combines the classic flavor of deviled eggs with tender pasta in a creamy, tangy dressing. It’s an easy, crowd-pleasing side dish that’s perfect for picnics, potlucks, or simple family meals.
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Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni or similar pasta
  • 6 large eggs hard-boiled and chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • Salt to taste
  • Black pepper to taste
  • Paprika for garnish

Method
 

  1. Cook the pasta in salted water according to package instructions. Drain and let cool.
  2. Peel the hard-boiled eggs and separate the yolks from the whites. Chop the whites and set aside.
  3. Mash the egg yolks in a large bowl until smooth.
  4. Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks and mix until creamy.
  5. Stir in the cooled pasta, chopped egg whites, celery, and red onion.
  6. Mix gently until everything is evenly coated.
  7. Taste and adjust seasoning if needed.
  8. Chill for at least 30 minutes, then garnish with paprika before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add chopped pickles or relish for extra tang.
  • If the salad thickens after chilling, stir in a tablespoon of milk or mayo to loosen it.