Deviled Egg Pasta Salad
A creamy and tangy pasta salad infused with the classic flavors of deviled eggs.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 8 ounces elbow macaroni drain and rinse with cold water
- 6 hard-boiled eggs mashed
- 1 cup mayonnaise creamy base
- 2 tablespoons Dijon mustard tangy flavor
- 2 tablespoons white vinegar adds brightness
- 1 teaspoon garlic powder subtle depth
- 0.5 teaspoon kosher salt seasoning
- 0.5 teaspoon black pepper seasoning
- 0.5 cup finely diced celery for crunch
- 0.5 cup finely diced red onion adds zing
Instructions
Instructions
- Cook the elbow macaroni following the package instructions. Drain it well and rinse with cold water.
- Peel and mash the hard-boiled eggs in a big bowl until smooth.
- Add mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, and black pepper to the eggs. Stir until smooth.
- Fold in the cooled macaroni carefully. Mix in celery and red onion.
- Cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
Serve garnished with sliced green onions and a sprinkle of paprika for extra flair.