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Deviled Egg Pasta Salad: The Ultimate Summer Side Dish

Deviled Egg Pasta Salad
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Ingredients

Scale

  • 8 large eggs, hard-boiled

  • 2 cups elbow macaroni (or small shells), cooked and cooled

  • ½ cup mayonnaise

  • 1 tablespoon yellow mustard

  • 1 tablespoon sweet relish

  • 1 teaspoon white vinegar

  • Salt and black pepper to taste

  • Paprika for garnish

  • Optional: chopped chives or green onions

Instructions

  • Peel and chop 6 of the hard-boiled eggs. Slice the other 2 for garnish.

  • In a large bowl, mix the chopped eggs, cooked pasta, mayonnaise, mustard, relish, and vinegar.

  • Add salt and pepper to taste, then mix gently until everything is coated well.

  • Top with the sliced eggs, a sprinkle of paprika, and chives if using.

  • Chill in the fridge for at least 1 hour before serving for best flavor.

Notes

  1. Make It Ahead: This salad tastes even better the next day! Let it chill overnight for deeper flavor.

  2. Egg Boiling Tip: For easy peeling, add a splash of vinegar to the boiling water and place eggs in ice water right after cooking.

  3. Pasta Choice: Elbow macaroni is classic, but feel free to use rotini or small shells for fun texture.

  4. Add a Crunch: Toss in diced celery or pickles if you like extra crunch in your salad.

  5. Lighter Option: Use half Greek yogurt and half mayo to cut back on calories and add a little tang!

Nutrition

Find it online: https://recipes.gernarb.com/deviled-egg-pasta-salad-the-ultimate-summer-side-dish/