Deviled Egg Pasta Salad Recipe
This Deviled Egg Pasta Salad Recipe combines creamy pasta with tangy deviled egg flavors.
Equipment
- Large Mixing Bowl
- Medium saucepan
- Colander
- Sharp knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- 12 oz elbow macaroni
- 8 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1/4 cup diced celery
- 2 green onions chopped
- 1 tsp paprika
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Cook pasta according to package directions.
- Drain and cool completely.
- Peel hard-boiled eggs carefully.
- Separate egg whites from yolks.
- Chop egg whites into small pieces.
- Mash yolks in large bowl.
- Add mayonnaise to mashed yolks.
- Mix in mustard and vinegar.
- Season with salt and pepper.
- Combine pasta with egg mixture.
- Add chopped egg whites.
- Mix in celery and onions.
- Sprinkle paprika on top.
- Garnish with fresh chives.
- Chill before serving.
Notes
- Use day-old pasta for better texture and flavor absorption.
- Add eggs while pasta is still warm for creamier consistency.
- Refrigerate overnight to develop deeper flavors throughout the salad.
- Garnish with extra paprika just before serving for vibrant color.
- Store leftovers in refrigerator for up to three days maximum.