A creamy, tangy twist on two classics—deviled eggs and pasta salad! This dish is perfect for potlucks, picnics, or as a hearty side for your next cookout.
Ingredients
- 8 large eggs
- 12 oz elbow macaroni (or your favorite small pasta)
- ½ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard (optional for extra tang)
- 2 tbsp sweet pickle relish
- 1 tbsp white vinegar
- ½ tsp paprika (plus more for garnish)
- Salt and black pepper, to taste
- 1 celery stalk, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh chives or green onions, chopped (optional)
Directions
Step 1: Boil Eggs and Pasta
- Place eggs in a pot, cover with water, bring to a boil. Boil for 9–10 minutes, then cool in ice water.
- While eggs cook, boil pasta in salted water until al dente. Drain and rinse with cold water. Set aside.
Step 2: Make the Dressing
- In a large bowl, whisk together mayonnaise, yellow mustard, Dijon mustard (if using), relish, vinegar, paprika, salt, and pepper.
Step 3: Prep Eggs
- Peel the boiled eggs.
- Separate yolks from whites. Mash yolks into the dressing mixture.
- Chop the egg whites and add them to the bowl.
Step 4: Assemble Salad
- Add pasta, diced celery, red onion, and chives to the dressing.
- Gently mix until evenly coated. Taste and adjust seasoning.
Step 5: Chill & Serve
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with extra paprika and chives.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: ~320 per serving
This one’s a crowd-pleaser! Want to spice it up or make it low-carb? I’ve got hacks!