Deviled Egg Pasta Salad
A delightful twist on two classic dishes: deviled eggs and pasta salad. This creamy and tangy pasta dish is perfect for picnics and gatherings.
Ingredients
Pasta and Eggs
- 8 ounces pasta (elbow or rotini) You can use any shape you prefer.
- 6 large eggs For hard-boiled eggs.
Dressing
- ½ cup mayonnaise Adjust amount for creaminess.
- 1 tablespoon Dijon mustard For tanginess.
- 1 tablespoon apple cider vinegar Adds acidity.
- 1 teaspoon garlic powder For extra flavor.
- Salt and pepper to taste
Vegetables
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- ¼ cup dill pickles, chopped
- Fresh parsley for garnish
Instructions
Cooking Pasta and Eggs
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse it under cold water.
- In a saucepan, place the eggs and cover them with water.
- Bring to a boil, then cover and remove from heat.
- Let the eggs sit for 12 minutes.
- Drain the eggs, cool them, peel, and chop them.
Mixing Ingredients
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add the cooked pasta, chopped eggs, red onion, celery, and dill pickles to the bowl.
- Mix everything until well combined.
- Adjust the seasoning if needed.
Serving
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with fresh parsley.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Adjust ingredients based on your taste preferences.