This Zesty Deviled Egg Pasta Salad is a delightful fusion of creamy, tangy flavors with the perfect crunch from celery and pickles. It’s an easy-to-make dish that pairs well with any meal or stands alone as a satisfying side. The smooth dressing, made with mayonnaise and Dijon mustard, ties everything together beautifully. Chilling the salad allows the flavors to blend, making it even more delicious. Perfect for picnics, potlucks, or family gatherings, this pasta salad is sure to be a hit!
Ingredients:
– For the Pasta Salad:
– 2 cups elbow macaroni (or your choice of pasta)
– 6 large eggs
– 1 cup celery, finely diced
– 1/2 cup red onion, finely diced
– 1/2 cup pickles, finely diced
– 1/4 cup fresh parsley, chopped
– For the Dressing:
– 1 cup mayonnaise
– 2 tbsp Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tbsp sugar
– Salt and pepper to taste
– Paprika for garnish (optional)
Instructions:
1. Cook the Pasta:
– Bring a pot of water to a boil and cook 2 cups of elbow macaroni (or your preferred pasta) until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the Eggs:
– Place 6 large eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove the pan from heat, cover, and let the eggs sit for 12 minutes.
– Transfer the eggs to a bowl of ice water to cool, then peel and chop them into bite-sized pieces.
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