Description
This Deviled Egg Pasta Salad is a delightful twist on the classic picnic side dish. Creamy and flavorful, it combines tender elbow macaroni with hard-boiled eggs, tangy mustard, and a hint of smoked paprika. Perfect for a summer gathering or as a light lunch option.
Ingredients
Scale
For the salad:
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika (plus more for garnish)
- Salt and black pepper to taste
- ¼ cup chopped dill pickles or relish (optional)
- 2 tablespoons chopped green onions or chives
Instructions
- Cook the macaroni: Cook the macaroni according to package instructions until al dente. Drain and rinse with cold water.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, mustards, vinegar, spices, salt, and pepper until smooth.
- Combine ingredients: Stir in eggs, pickles, and green onions. Add the cooled pasta and mix gently.
- Chill and serve: Chill in the refrigerator for at least 30 minutes. Garnish with paprika and green onions before serving.
Notes
- For extra tang, increase vinegar or add pickle juice.
- You can substitute Greek yogurt for a lighter version.
- This salad tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 135mg
