Description
This Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish perfect for picnics, potlucks, or a quick weeknight meal. Combining the classic flavors of deviled eggs with tender elbow macaroni, crisp celery, and fresh green onions, this pasta salad is easy to make and irresistibly delicious. The addition of Dijon mustard and apple cider vinegar adds a zingy twist that will leave you craving more.
Ingredients
Scale
Salad Ingredients
- 8 ounces elbow macaroni
- 4 hard-boiled eggs, chopped
- 1/4 cup green onions, sliced
- 1/4 cup celery, diced
Dressing Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil the elbow macaroni according to the package instructions until al dente. Drain well and set aside to cool completely to prevent the salad from becoming watery.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy.
- Combine the Ingredients: Add the chopped hard-boiled eggs, sliced green onions, and diced celery to the dressing mixture. Stir gently to combine.
- Mix in the Pasta: Fold the cooled macaroni into the egg and dressing mixture until evenly coated.
- Season to Taste: Add salt and freshly ground black pepper according to your preference, stirring to incorporate.
- Chill and Serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld. Serve cold for the best taste experience.
Notes
- Be sure to cool the pasta completely before mixing it into the salad to maintain the desired texture.
- Hard boil the eggs in advance for convenience, peeling and chopping them before adding to the salad.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Add chopped pickles or paprika for an extra layer of flavor reminiscent of traditional deviled eggs.
- This salad holds well in the refrigerator for up to 2 days, making it perfect for meal prep.
