Deviled Egg Pasta Salad
A delightful twist on classic deviled eggs, this pasta salad combines creamy, zesty flavors with a satisfying texture, perfect for gatherings and customizable to taste.
Ingrédients
Pasta and Eggs
- 8 ounces elbow macaroni Cooked according to package instructions
- 4 pieces hard-boiled eggs, chopped Chop before adding to mixture
Dressing
- 1/2 cup mayonnaise Can be substituted with vegan mayonnaise
- 1 tablespoon Dijon mustard Can substitute with yellow mustard
- 1 tablespoon apple cider vinegar Can experiment with other types of vinegar
- 1/4 cup sweet pickle relish
Vegetables
- 1/4 cup diced celery
- 1/4 cup diced onion
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Gather all ingredients and cook macaroni according to package instructions. Drain and allow to cool.
Cooking
- In a large pot of boiling salted water, cook elbow macaroni until al dente, about 7-9 minutes, stirring occasionally.
- Drain the macaroni in a colander and run cold water over it to stop the cooking process.
Mixing
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish. Stir until creamy.
- Fold in chopped hard-boiled eggs, diced celery, and diced onion.
- Add cooled macaroni to the mixture and gently stir until well combined.
- Season with salt and pepper to taste.
Chilling
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes before serving.
Notes
For best flavor, allow the salad to sit for at least 30 minutes. Store in an airtight container for up to three days. Adding fresh herbs like dill or parsley can enhance flavor.