Pasta salad is a staple at many summer gatherings, but this Deviled Egg Pasta Salad offers a unique twist on a classic dish. With the creamy, tangy flavors of deviled eggs mixed with satisfying elbow macaroni, this dish offers a burst of flavor in every bite. The diced red onion and celery add a pleasant crunch, while the parsley adds a touch of freshness.
Dusted with a sprinkle of paprika, this salad not only tastes great but looks appealing too. It’s easy to make, perfect for feeding a crowd, and can be made ahead of time, making it a stress-free option for your next BBQ, picnic, or family get-together. So why not shake things up at your next event with this delicious Deviled Egg Pasta Salad?
Ingredients:
- 12 large eggs
- 1 pound elbow macaroni
- 2 cups mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/4 cup chopped fresh parsley
- Paprika for garnish
Directions:
- Place the eggs in a large pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Rinse under cold water and peel.
- While the eggs are cooking, cook the macaroni according to the package instructions. Drain and rinse under cold water.
- In a large bowl, combine the mayonnaise, mustard, relish, salt, and white pepper. Chop 8 of the eggs and add to the bowl, along with the cooked macaroni, onion, celery, and parsley. Stir to combine.
- Slice the remaining 4 eggs and arrange on top of the salad. Sprinkle with paprika before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 385 kcal | Servings: 8 servings
