Deviled Egg Pasta Salad
A creamy and delightful pasta salad that combines the classic flavors of deviled eggs with pasta, perfect for gatherings.
Servings: 4 servings
Calories: 450kcal
Equipment
- Saucepan
- Mixing Bowl
Ingredients
Pasta
- 8 ounces elbow or rotini pasta
Eggs
- 6 large eggs
Sauce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- to taste salt and pepper
Vegetables
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, chopped
Garnish
- fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- Boil the eggs, let them sit for 12 minutes, then cool, peel, and chop.
- In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add the pasta, eggs, red onion, celery, and dill pickles to the bowl and mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh parsley and serve cold.
Notes
For extra flavor, add smoked paprika or fresh dill. Store in the fridge for up to 3 days but do not freeze.
Nutrition
Calories: 450kcal | Fat: 28g