Description
Creamy deviled egg pasta salad brings classic picnic flavors into one irresistible dish. Cool pasta and tangy egg mixture blend perfectly, promising a crowd-pleasing summer side you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
Vegetables:
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/4 cup fresh dill or parsley, chopped
Dressing and Seasonings:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Prepare a large pot of salted water, bringing it to a rolling boil. Cook pasta according to package directions until perfectly al dente, approximately 8-10 minutes.
- Transfer pasta to a colander, rinse thoroughly with cold water to halt cooking process, and allow to drain completely.
- Fill a separate saucepan with water, gently lower eggs into the liquid, and bring to a steady boil. Reduce heat and simmer precisely 10 minutes for ideal hard-boiled texture.
- Immediately transfer eggs to an ice bath, allowing them to cool rapidly for 3-5 minutes. Carefully peel shells and dice eggs into uniform chunks.
- Finely mince celery into delicate pieces, creating crisp texture. Dice red onion into small, consistent fragments. Chop fresh herbs with precision.
- Whisk mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in a mixing bowl until smooth and well-incorporated.
- Combine cooled pasta, chopped eggs, celery, red onion, and herbs in a spacious mixing bowl. Gently fold dressing throughout the mixture, ensuring even coating.
- Seal and refrigerate salad for minimum 30 minutes, allowing flavors to meld and develop. Prior to serving, dust lightly with paprika for visual appeal and subtle flavor enhancement.
Notes
- Perfectly boil eggs by adding a splash of vinegar to the water, which helps prevent cracking and makes peeling easier.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent mushy texture, ensuring a crisp al dente bite.
- Customize the salad by swapping mayonnaise with Greek yogurt for a lighter, protein-rich version that’s lower in calories and adds a tangy twist.
- Enhance flavor by toasting chopped herbs briefly before mixing to release their essential oils and intensify the aromatic profile of the dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 140 mg