Description
Deviled Egg Pasta Salad is a creamy and tangy dish that combines the classic flavors of deviled eggs with the comforting texture of macaroni. Perfect for summer gatherings, picnics, or casual get-togethers, this easy pasta salad comes together in just 30 minutes. With its zesty dressing, fresh vegetables, and customizable ingredients, it’s sure to impress your guests at your next BBQ or potluck. Serve it alongside grilled chicken or sandwiches for a delightful meal that everyone will love!
Ingredients
Scale
- 8 ounces dry elbow macaroni pasta
- 6 large hard boiled eggs
- 2 ribs celery (diced small)
- 1/3 cup red onion (finely diced)
- 2 medium dill pickles (finely diced)
- 1 cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- paprika
- diced scallion
Instructions
- Cook the elbow macaroni in salted boiling water until al dente; drain and cool under cold water.
- Peel the hard-boiled eggs; chop the whites and mash the yolks in a mixing bowl.
- In the bowl with yolks, whisk together mayonnaise, pickle juice, vinegar, mustard, sugar, salt, pepper, garlic powder, and paprika until smooth.
- Fold in the cooked macaroni, chopped egg whites, celery, red onion, and pickles until well combined. Adjust seasoning to taste.
- Chill for at least one hour before serving; garnish with paprika and scallions.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 210mg