Description
Deviled Egg Pasta Salad is a creamy, tangy, crowd-pleasing side dish that combines classic deviled egg flavors with tender pasta, crunchy vegetables, and a rich, seasoned dressing.
Ingredients
- 12 oz elbow macaroni
- 8 large eggs, hard-boiled and chopped
- 3/4 cup mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 2–3 tbsp apple cider vinegar or pickle juice
- 1 tsp sugar (optional)
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup dill pickles or relish
- Paprika for garnish
- Fresh dill or parsley (optional)
Instructions
- Cook pasta until al dente, then rinse under cold water and drain well.
- Whisk mayo, yogurt, mustard, vinegar, sugar, garlic powder, salt, and pepper.
- In a large bowl, combine pasta, eggs, celery, onion, and pickles.
- Pour dressing over and gently mix until fully coated.
- Chill for at least 30 minutes before serving.
- Garnish with paprika and herbs before serving.
Notes
- Tastes better after chilling for 1–2 hours.
- Add a splash of vinegar before serving if needed.
- Mash a yolk into the dressing for extra creaminess.
- Store in fridge up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads & Side Dishes
- Method: Boil
- Cuisine: American