Deviled Egg Pasta Salad

Try this delicious Deviled Egg Pasta Salad that combines creamy, tangy flavors in every bite! With elbow macaroni, chopped hard-boiled eggs, and refreshing vegetables like celery and red onion, this dish is perfect for picnics or potlucks. The dressing features mayonnaise, Dijon mustard, and a hint of paprika for an extra kick. Easy to make and even easier to enjoy, this salad packs a punch! Chill for an hour, garnish, and serve to impress your guests.

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Ingredients

8 oz elbow macaroni

6 hard-boiled eggs, chopped

3/4 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1/2 tsp paprika (plus extra for garnish)

1/4 tsp cayenne pepper (optional)

1/2 cup celery, finely chopped

1/2 cup red onion, finely chopped

1/4 cup dill pickles, chopped

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions

Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, cayenne pepper (if using), salt, and pepper.

Add the chopped hard-boiled eggs, celery, red onion, and dill pickles to the bowl. Stir gently to combine.

Fold in the cooled macaroni until evenly mixed with the dressing.

Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.

Cover and refrigerate the pasta salad for at least 1 hour to allow flavors to meld.

Before serving, give it a good stir and garnish with a sprinkle of paprika and chopped chives or parsley.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8