This Deviled Egg Pasta Salad is a delightful combination of two favorites! It features the creamy, tangy flavors of deviled eggs in a classic pasta salad base. It’s perfect for potlucks, picnics, or a side dish for any summer gathering.
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Ingredients:
Ingredient Quantity
Elbow Macaroni (or similar small pasta) 8 ounces
Hard-boiled eggs, peeled and chopped 6
Mayonnaise 1/3 cup
Sour Cream 1/4 cup
Mustard (Dijon or yellow) 1 tablespoon
Apple Cider Vinegar 1 tablespoon
Sugar 1 teaspoon
Paprika 1/2 teaspoon (plus extra for garnish)
Salt 1/4 teaspoon
Black Pepper 1/4 teaspoon
Celery Stalks, finely chopped 2
Green Onions, thinly sliced 3
Sweet Pickle Relish (optional) 1/4 cup
Fresh Parsley, chopped (for garnish)
Instructions:
Cook the Pasta (10 minutes):
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente (slightly firm to the bite).
Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
Make the Dressing (5 minutes):
In a large bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
Assemble the Salad (5 minutes):
Add the cooled pasta, chopped eggs, chopped celery, sliced green onions, and optional sweet pickle relish to the bowl with the dressing.
Gently fold everything together until the pasta, eggs, and vegetables are well coated with the dressing.
Chill and Serve (1 hour+):
Cover the bowl and refrigerate the pasta salad for at least 1 hour, or up to overnight, to allow the flavors to meld.
Before serving, give the salad a stir and sprinkle with a little extra paprika and chopped fresh parsley for garnish. Serve chilled and enjoy!
