Creamy Deviled Egg Pasta Salad
Creamy deviled egg pasta salad combines the rich, tangy flavors of deviled eggs with satisfying pasta for the ultimate potluck side.
Print Pin Servings: 8
Calories: 360kcal
Cost: $8
Equipment
- 1 Large pasta pot
- 1 Strainer
- 1 Mixing bowl
- 1 Ice bath bowl
- 1 Sharp knife
- 1 Whisk
- 1 Large spoon
Ingredients
- 12 oz Elbow macaroni or other short pasta
- 12 Large hard-boiled eggs peeled and chopped
- 0.75 cup Mayonnaise real mayo preferred
- 2 tablespoon Yellow mustard
- 1 tablespoon Dijon mustard for tangy flavor
- 1 teaspoon White vinegar
- ½ cup Celery finely chopped
- ¼ cup Green onions chopped, white and light green parts
- 2 tablespoon Sweet pickle relish drained
- 1 teaspoon Paprika plus more for garnish
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black pepper
- ¼ teaspoon Garlic powder
Instructions
- Cook macaroni in salted boiling water until al dente. Drain and rinse under cold water. Set aside.
- Boil eggs if not pre-cooked. Peel and chop once cooled.
- In a bowl, whisk together mayonnaise, yellow and Dijon mustards, white vinegar, paprika, salt, black pepper, and garlic powder to make the dressing.
- Fold celery, green onions, and pickle relish into the cooked pasta.
- Add chopped eggs and dressing to the pasta. Stir gently to combine.
- Sprinkle with extra paprika if desired. Cover and chill in the refrigerator for at least 2 hours before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 180g | Calories: 360kcal | Carbohydrates: 24g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 215mg | Sodium: 420mg | Potassium: 210mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.4mg