Deviled Egg Pasta Salad
A creamy, tangy, and refreshing fusion of deviled eggs and pasta salad, packed with crunchy veggies and tossed in a flavorful mustard-mayo dressing—perfect for picnics, parties, or a satisfying weekday lunch.
Ingredients
- 8 oz elbow macaroni or your favorite pasta
- 6 hard-boiled eggs
- ¼ cup red onion
- ¼ cup fresh dill or parsley
- ½ cup celery
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Paprika, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, following package directions. Drain and rinse under cold water to cool and prevent sticking.
- In a large mixing bowl, add the cooled pasta, chopped eggs, red onion, celery, and dill or parsley. Gently fold to combine.
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
- Pour the dressing over the pasta mixture. Stir gently with a spatula until evenly coated, keeping the egg pieces mostly intact.
- Cover and refrigerate for at least 30 minutes. Before serving, sprinkle with paprika for color and extra flavor.