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.
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 |
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!
