Description
This Deviled Egg Pasta Salad combines creamy diced hard-boiled eggs with tender pasta and a tangy, flavorful dressing made from mayonnaise, Dijon mustard, and sweet pickle relish. Perfectly chilled and garnished with green onions and paprika, this refreshing salad is a great side dish for picnics, barbecues, or a light lunch.
Ingredients
Scale
Salad
- 8 hard-boiled eggs, peeled and chopped
- 2 cups cooked pasta (elbow macaroni or rotini recommended)
- 1/4 cup green onions, chopped (optional)
- Paprika for garnish (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/4 cup sweet pickle relish
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to the package directions. Drain well and rinse under cold water until completely cooled to stop the cooking process and prevent sticking.
- Combine Eggs and Pasta: In a large bowl, mix the chopped hard-boiled eggs with the cooled pasta, ensuring even distribution.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper until smooth and well blended.
- Mix Salad: Pour the prepared dressing over the pasta and egg mixture. Gently stir with a spoon or spatula to combine all ingredients without breaking up the eggs too much.
- Garnish: Sprinkle the chopped green onions and paprika on top for extra flavor and color, if desired.
- Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- Use rotini or elbow macaroni pasta as they hold the dressing well.
- Making the salad a day ahead enhances the flavor infusion.
- For a lighter version, use low-fat mayonnaise or Greek yogurt.
- Adjust the seasoning with extra salt, pepper, or mustard according to taste preference.
- This salad is best served cold and consumed within 2 days for freshness.
