Deviled Egg Pasta Salad
A vibrant and creamy pasta salad that combines the classic flavors of deviled eggs with hearty pasta, making it perfect for gatherings or meal prep.
Ingredients
Pasta and Eggs
- 8 ounces pasta (elbow or shell)
- 4 pieces hard-boiled eggs, chopped
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- to taste Salt and pepper
Garnish
- to taste Chives or green onions, chopped
Instructions
Preparation
- Cook the pasta according to package instructions, usually for about 8-10 minutes or until al dente.
- Drain the pasta and allow it to cool completely, about 10-15 minutes.
Mixing
- In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until the ingredients are thoroughly combined and creamy.
- Carefully fold in the cooled pasta to the egg mixture, ensuring everything is evenly coated and mixed.
Serving
- Garnish with chopped chives or green onions before serving. This salad is best enjoyed chilled!
Notes
Store your Deviled Egg Pasta Salad in an airtight container in the refrigerator for up to 3-4 days. This salad is not freezer-friendly. Consider adding a sprinkle of paprika or a dash of olive oil for extra flavor. Feel free to add crunchy veggies like diced bell peppers or celery.