Deviled Egg Pasta Salad
Creamy pasta salad featuring the flavors of deviled eggs, perfect for picnics or potlucks.
Equipment
- - Mixing bowls
- - Cutting board
- - Whisk
- - Wooden spoon
Ingredients
- - 6 large hard-boiled eggs peeled
- - 8 oz ½ pound elbow macaroni pasta, cooked & drained
- - 1¼ cups mayonnaise
- - 2½ tablespoons prepared yellow mustard
- - 1 teaspoon kosher salt
- - ¾ teaspoon smoked paprika divided (½ and ¼ teaspoons)
- - ½ cup finely diced red onion
- - 1 medium stalk celery ½ cup, diced
- - 1 small green onion thinly sliced (optional garnish)
Instructions
- While pasta is cooking, prepare the deviled egg ingredients. Slice hard-boiled eggs lengthwise, removing yolks. Place yolks in a medium mixing bowl and set egg whites aside.
- Mash egg yolks on a cutting board until fine bits. Add mayonnaise and yellow mustard to the mashed yolks. Whisk vigorously until smooth.
- Whisk in kosher salt and ½ teaspoon paprika. Set bowl aside.
- Slice egg whites into small cubes and set aside.
- In a large mixing bowl, combine cooked macaroni noodles, chopped egg whites, diced red onion, and diced celery. Stir to combine.
- Transfer deviled egg pasta salad to a serving bowl. Sprinkle with ¼ teaspoon paprika and optional sliced green onion. Serve immediately or refrigerate for up to an hour before serving.
Notes
For best results, serve the pasta salad immediately or within an hour of preparation to maintain its creamy texture.