Description

This Deviled Egg Macaroni Pasta Salad combines tender elbow macaroni with creamy, tangy dressing and chopped hard-boiled eggs, reminiscent of classic deviled eggs. Enhanced with Dijon mustard, apple cider vinegar, and fresh vegetables like celery and green onions, it’s a perfect, flavorful side dish for picnics, potlucks, or family dinners.

Ingredients

Scale

Pasta

2 cups elbow macaroni pasta (dry)

Eggs and Vegetables

4 large hard-boiled eggs
1/4 cup chopped green onions
1/4 cup chopped celery

Dressing

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish

1/4 teaspoon paprika
Fresh parsley for garnish (optional)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 8 to 10 minutes. Drain the pasta in a colander and rinse under cold water to cool it down. Set aside.
Prepare the eggs: While the pasta is cooking, peel the hard-boiled eggs and chop them into small pieces to incorporate seamlessly into the salad.
Make the dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk the ingredients together until the mixture is smooth and creamy.
Combine ingredients: Add the cooled macaroni, chopped eggs, green onions, and celery to the bowl with the dressing. Gently fold the ingredients together using a spoon until everything is well-coated and evenly mixed.
Chill and meld flavors: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Garnish and serve: Before serving, sprinkle the top with paprika for a subtle smoky finish and add fresh parsley if desired for a pop of color and freshness.

Notes

For best results, use freshly hard-boiled eggs that have been chilled properly.
Chilling the salad allows the flavors to blend better and improves the overall taste.
You can substitute mayonnaise with Greek yogurt for a lighter version.
Feel free to add other crunchy vegetables like finely diced bell peppers or pickles for extra texture.
This salad keeps well in the refrigerator for up to 2 days; stir well before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1.5g
Protein: 9g
Cholesterol: 110mg

Keywords: deviled egg pasta salad, macaroni salad, picnic salad, egg salad pasta, creamy pasta salad