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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that combines the classic flavors of deviled eggs with the comfort of pasta salad. I
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Equipment

  • Large pot
  • Strainer
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Mixing spoon
  • Knife
  • Cutting board

Ingredients
  

  • 12 oz elbow macaroni or small pasta shells
  • 6 large hard-boiled eggs peeled and chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika plus more for garnish
  • 1/4 cup finely chopped dill pickles
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh parsley optional

Instructions
 

  • In a large pot, bring water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta in a strainer and rinse under cold water to cool it down.
  • Prepare the Dressing:
  • In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, salt, black pepper, and 1/4 teaspoon of paprika until smooth and well combined.
  • Combine Ingredients:
  • Add the cooled pasta, chopped hard-boiled eggs, chopped dill pickles, and red onion to the dressing. Mix everything together until the pasta and eggs are well coated with the dressing.
  • Chill the Salad:
  • Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
  • Serve:
  • Before serving, sprinkle a little more paprika on top for garnish and add chopped fresh parsley if desired. Serve chilled.
  • Prep Time:
  • 15 minutes
  • Cook Time:
  • 10 minutes
  • Total Time:
  • 1 hour 25 minutes (including chilling time)
  • Nutrition (Per Serving):
  • Calories: 320
  • Carbohydrates: 34g
  • Protein: 9g
  • Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 125mg
  • Sodium: 380mg
  • Sugar: 3g
  • Fiber: 2g