Description
A creamy, tangy Deviled Egg Pasta Salad that combines the classic flavors of deviled eggs with tender macaroni for a comforting and crowd-pleasing dish.
Ingredients
- 8 large eggs
- 250 g (about 2 cups) elbow macaroni
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Boil the eggs in water for 10–12 minutes until fully cooked. Transfer to cold water, peel, and chop.
- Cook the macaroni according to package instructions until tender. Drain and let cool completely.
- In a large bowl, mix mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper until smooth.
- Add cooled pasta, chopped eggs, red onion, celery, and parsley.
- Gently fold everything together until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Sprinkle extra paprika on top before serving.
Notes
- Chill before serving for best flavor.
- Add extra mayonnaise if the salad seems dry after refrigeration.
- Do not overcook pasta to prevent mushy texture.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 210 mg
