Deviled Eggs Pasta Salad
A bright, tangy pasta salad inspired by classic deviled eggs, featuring creamy yolk flavor and crunchy celery.
Ingredients
Pasta and Eggs
- 8 oz Pasta Choose small shapes like elbow, shells, or mini rotini.
- 6 large Hard-boiled eggs, chopped Use fresh eggs boiled until yolks are fully set.
Dressing
- 1/2 cup Mayonnaise Use full-fat for best texture.
- 2 tbsp Dijon mustard Adds necessary spice; smooth Dijon is preferred.
- 1 tbsp Apple cider vinegar
Vegetables
- 1/4 cup Chopped celery
- 1/4 cup Chopped green onions
Garnish
- Paprika For garnish.
Instructions
Preparation
- Cook the pasta in salted boiling water according to package directions until al dente, then drain and spread it on a sheet pan to cool.
- In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and apple cider vinegar, stirring until smooth.
- Fold in the cooled pasta, chopped celery, and green onions into the deviled egg mixture.
- Cover and refrigerate the salad for at least 30 minutes to meld flavors.
- Before serving, stir the salad and sprinkle with paprika.
Notes
Serve chilled; store in an airtight container for up to 3 days. Best eaten within 48-72 hours for optimal texture.