Description
A delightful and creamy deviled egg pasta salad combining al dente elbow macaroni, chopped hard-boiled eggs, and a tangy dressing with mayonnaise and mustard. Perfectly garnished with paprika and bacon bits, this salad is a refreshing and flavorful dish ideal for picnics, potlucks, or casual gatherings.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Eggs
- 6 hard-boiled eggs, chopped (reserve slices for garnish)
Dressing
- 1 cup mayonnaise (can substitute half with Greek yogurt)
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Vegetables & Garnishes
- 1 cup chopped celery (fresh)
- 1 cup chopped green onions
- 1 teaspoon paprika (optional, for garnish)
- 1/2 cup bacon bits (optional)
Instructions
- Boil the Pasta: In a large pot, bring salted water to a rolling boil over high heat. Add the elbow macaroni and cook until al dente, approximately 7-9 minutes. Drain the pasta using a colander and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Eggs: Peel the hard-boiled eggs and chop them into small pieces for mixing. Reserve a couple of egg slices to use later as a garnish on top of the salad.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until the mixture is smooth and well combined. Optionally, substitute half the mayonnaise with Greek yogurt for a lighter dressing.
- Combine Ingredients: In a large mixing bowl, gently fold together the cooled macaroni, chopped hard-boiled eggs, fresh chopped celery, and green onions. Pour in the dressing and combine carefully to ensure all ingredients are evenly coated without breaking the eggs.
- Transfer and Garnish: Spoon the salad mixture into a serving dish. Arrange the reserved egg slices on top and sprinkle with paprika for color and extra flavor. Add bacon bits over the salad if desired for a smoky crunch.
- Chill the Salad: Cover the dish and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Serve and Enjoy: Serve the deviled egg pasta salad cold at your next picnic, potluck, or casual gathering for a refreshing and satisfying dish.
Notes
- For a healthier alternative, substitute half or all of the mayonnaise with Greek yogurt.
- Ensure celery is fresh for optimal crunch and flavor.
- Do not overcook the pasta; al dente texture is key to prevent mushiness.
- Chilling the salad for at least an hour improves the flavor combination.
- Bacon bits are optional but add a nice smoky and crunchy element.
- Store leftovers covered in the refrigerator and consume within 2 days for best quality.
