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Deviled Egg Pasta Salad

This delightful Deviled Egg Pasta Salad combines the creamy essence of deviled eggs with the satisfying bite of pasta, making it a perfect dish for gatherings and cozy dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 8 oz elbow macaroni Feel free to swap with your favorite pasta shape for a twist.
  • 6 hard-boiled eggs Chopped; the star of this dish!
Dressing
  • 1/2 cup mayonnaise For creaminess; Greek yogurt works as a lighter substitute.
  • 1 tbsp Dijon mustard Adds a nice kick; yellow mustard can be used for a milder flavor.
  • 1/2 tsp salt Adjust to your taste.
  • 1/4 tsp pepper Freshly ground for the best flavor.
Add-ons
  • 1/4 cup green onions Chopped; they add a refreshing crunch.
  • 1/4 cup pickle relish Sweet or dill, depending on your taste preference.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water to cool.
  2. While the pasta is cooking, peel and chop the hard-boiled eggs into small pieces.
Mixing
  1. In a large mixing bowl, combine the mayonnaise, Dijon mustard, salt, and pepper. Stir until uniformly mixed.
  2. Add the cooled pasta, chopped eggs, green onions, and pickle relish to the bowl. Gently fold everything together until the pasta and eggs are evenly coated with the dressing.
Chilling & Serving
  1. Cover the bowl with plastic wrap or a lid, and let the salad chill in the refrigerator for at least an hour for the flavors to develop.
  2. Give the salad a good stir before serving, and enjoy!

Notes

This pasta salad is best served cold. If it seems dry after being refrigerated, just stir in a little more mayonnaise before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.