Unique Deviled Egg Macaroni Pasta Salad Recipe That Stuns!
This Unique Deviled Egg Macaroni Pasta Salad combines the classic flavors of deviled eggs with the comforting texture of pasta salad. Perfect for picnics, potlucks, or as a side dish, this recipe will impress everyone at the table!
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk or fork
- 1 spatula
- 1 knife
- 1 cutting board
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- ½ cup pickles diced, optional
- to taste fresh parsley for garnish, optional
Instructions
- Begin by cooking the elbow macaroni according to the package instructions. Once cooked, drain it using a colander and rinse under cold water to cool. Set aside.
- While the pasta is cooking, place the eggs in a saucepan and cover them with water. Bring the water to a boil, then cover and remove from heat. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to cool.
- Once the eggs are cooled, peel and chop them into small pieces. Set aside.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar, smoked paprika, salt, and black pepper. Whisk together until smooth.
- Add the cooled macaroni, chopped eggs, celery, red onion, and pickles (if using) to the bowl with the dressing. Gently fold everything together until well combined.
- Taste and adjust seasoning if necessary. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with fresh parsley if desired.
Notes
Feel free to add your favorite ingredients such as diced bell peppers or bacon bits for extra flavor.
This pasta salad can be made a day in advance and stored in the refrigerator until ready to serve.