Deviled Egg Pasta Salad
A creamy and tangy side dish combining tender macaroni with classic hard boiled eggs and mustard dressing. This deviled egg pasta salad is perfect for summer picnics.
Equipment
- Large Pot
- Mixing Bowl
- Cutting Board
- Chef knife
- Colander
Ingredients
Main Salad:
- 500 g Elbow macaroni
- 6 piece Large eggs hard boiled and peeled
- 3 piece Celery stalks finely diced
- 1/2 cup Red onion finely diced
Dressing:
- 1 cup Mayonnaise
- 2 tbsp Yellow mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Boil the macaroni. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions until tender. Drain the pasta in a colander and rinse thoroughly under cold water to stop the cooking process and cool the noodles completely.
- Step 2: Prepare the eggs. Chop five of the hard boiled eggs into small bite sized pieces. Slice the remaining egg into thin rounds and set it aside to use as a garnish later.
- Step 3: Mix the dressing. In a large mixing bowl combine the mayonnaise, yellow mustard, apple cider vinegar, smoked paprika, kosher salt, and black pepper. Whisk everything together until the sauce is smooth and creamy.
- Step 4: Combine the salad. Add the cooled macaroni, chopped eggs, diced celery, and diced red onion into the bowl with the dressing. Gently fold the ingredients together using a large wooden spoon until the pasta is evenly coated.
- Step 5: Garnish and chill. Transfer the mixture to a serving bowl. Arrange the reserved egg slices on top and sprinkle with a small pinch of extra smoked paprika. Cover the bowl and chill in the refrigerator for at least one hour before serving.
Notes
Calories: 320 kcal Protein: 9 g Carbohydrates: 28 g Fat: 18 g Fiber: 2 g Sodium: 350 mg