Description
A creamy and delicious Deviled Egg Pasta Salad that combines the classic flavors of deviled eggs with pasta for a delightful dish.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 large hard-boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions
- 1/4 cup sweet pickle relish
- Paprika for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the chopped hard-boiled eggs, cooked macaroni, green onions, and sweet pickle relish to the bowl. Gently fold the ingredients together until well combined.
- Taste and adjust seasoning if necessary. If the salad is too thick, you can add a little more mayonnaise or a splash of water to reach your desired consistency.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle paprika on top for garnish. Serve chilled.
Notes
- For a healthier twist, substitute Greek yogurt for half of the mayonnaise.
- Add diced celery or bell peppers for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg