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Deviled egg pasta salad is a delightful fusion of two beloved dishes, bringing the tangy, creamy goodness of classic deviled eggs into a satisfying pasta salad. This dish has gained immense popularity for its ability to combine familiar flavors in a comforting, easy-to-prepare format, making it a perfect choice for gatherings, picnics, and potlucks. The creamy texture and robust taste make deviled egg pasta salad not just a side dish, but a standout centerpiece that appeals to a wide range of palates.

Deviled Egg Pasta Salad

Deviled egg pasta salad is a delicious blend of creamy deviled egg flavors and hearty pasta, making it the perfect dish for picnics, potlucks, and family gatherings. This versatile salad features mayonnaise, Dijon mustard, and a hint of paprika, enhancing the rich taste with crunchy veggies like celery and red onion. Easy to prepare, it can be served as a side or main dish, and offers endless variations to suit any taste. Discover how to make this satisfying dish today!
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Ingredients
  

8 oz elbow macaroni or any pasta of your choice

6 large eggs

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup finely chopped red onion

1/4 cup finely chopped celery

1/4 cup sweet pickle relish

1/2 teaspoon paprika

Salt and pepper to taste

Fresh chives or parsley for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set the pasta aside to drain completely.

    Hard Boil the Eggs: In a medium-sized saucepan, carefully place the eggs and cover them with cold water, ensuring it’s about an inch above the eggs. Heat on medium, bringing it to a gentle boil. As soon as the water is bubbling, cover the pot and remove it from heat. Let the eggs sit, covered, for 12 minutes. Once done, immerse the eggs in an ice bath (a bowl of ice water) to cool rapidly. After a few minutes, peel the eggs and chop them into rough pieces.

      Make the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, and a pinch of salt and pepper. Whisk the ingredients together until the mixture is smooth and creamy.

        Combine Ingredients: To the bowl with the dressing, gently add the cooled pasta, chopped eggs, red onion, celery, and sweet pickle relish. Gently fold the ingredients together using a spatula until everything is fully coated in the dressing. Taste the salad and adjust the seasoning with more salt and pepper if needed.

          Chill: Once combined, cover the pasta salad with plastic wrap or transfer it to a sealed container and refrigerate for at least 1 hour. Chilling allows the flavors to meld beautifully.

            Serve: Before serving, give the salad a gentle stir to recombine any settled ingredients. Garnish with freshly chopped chives or parsley for a vibrant touch. Enjoy your tasty and creamy deviled egg pasta salad!

              Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | Serves 6