Description
A creamy and comforting pasta salad that combines the flavors of deviled eggs with crunchy vegetables, perfect for potlucks and family gatherings.
Ingredients
For the Dressing
- 1 cup Mayonnaise (Classic, full fat for the best texture)
- 1 tbsp Dijon mustard (For brightness and a little heat)
- 1 tbsp Yellow mustard (For classic deviled egg flavor)
- 1 tbsp Apple cider vinegar or pickle juice (Choose for tanginess or savoriness)
- 1 tsp Sugar or honey (Just a pinch to balance acidity)
- 1 tsp Smoked paprika (For a subtle smoky note)
- to taste Salt and pepper (Season thoughtfully)
For the Salad
- 8 oz Elbow macaroni or other small pasta (Choose a small shape that holds dressing)
- 4 large Hard-boiled eggs (Chopped, with yolks mashed into dressing)
- 1 cup Finely chopped celery (For crunch)
- 1/2 cup Finely chopped red onion (For zip)
- 1/2 cup Dill pickle, chopped (For added flavor)
- 2 tbsp Fresh dill, chopped (To enhance eggy flavor)
Instructions
Preparation
- Cook pasta in salted water until just al dente. Drain and rinse with cool water to stop cooking. Pat dry.
- In a large mixing bowl, mash egg yolks and combine with dressing ingredients: mayo, Dijon, yellow mustard, vinegar or pickle juice, sugar, smoked paprika, salt, and pepper. Whisk until smooth.
- Fold in pasta, chopped egg whites, remaining chopped eggs, celery, red onion, dill pickle, and fresh dill. Stir gently.
- Cover and chill for at least 1 hour before serving. Stir and check seasoning before serving, adjusting as necessary.
Notes
For a lighter version, replace half the mayonnaise with Greek yogurt and add olive oil. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Cuisine: American