Description
This creamy deviled egg pasta salad is a delightful twist on classic pasta salad, combining tender elbow macaroni with chopped hard-boiled eggs, a tangy and creamy deviled egg yolk dressing, pickles, celery, and green onions. Perfect for potlucks, picnics, or a flavorful side dish, this recipe offers a smooth, rich taste with a touch of zest and crunch in every bite.
Ingredients
Scale
Eggs and Dressing
- 8 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 cup chopped green onions
Pasta and Vegetables
- 12 ounces elbow macaroni
- 1/2 cup chopped celery
- 1/2 cup diced pickles
Instructions
- Boil the Eggs: Place the eggs in a large saucepan and cover them with water, ensuring the water level is about an inch above the eggs.
- Heat to Boil: Bring the water to a boil over medium-high heat.
- Cook Eggs Off Heat: Once boiling, remove the pan from heat, cover with a lid, and let it sit for 10 to 12 minutes to cook the eggs through.
- Cool the Eggs: Drain the hot water carefully and transfer the eggs to a bowl of ice water to cool for a few minutes, stopping cooking and making peeling easier.
- Peel and Slice: Peel the cooled eggs and slice each in half lengthwise.
- Separate Yolks: Remove the yolks from the whites, placing yolks in a medium mixing bowl.
- Mash Yolks: Mash the egg yolks with a fork until smooth and free of lumps, creating the base for the creamy dressing.
- Add Dressing Ingredients: Stir in mayonnaise, Dijon mustard, white vinegar, sugar, salt, black pepper, paprika, and garlic powder into the mashed yolks until creamy and well combined.
- Chop Egg Whites: Dice the egg whites into small, bite-sized pieces and set aside.
- Cook Macaroni: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package instructions, about 8 to 10 minutes, until al dente.
- Drain and Cool Pasta: Drain the cooked macaroni and rinse under cold water to stop the cooking process and cool.
- Combine Salad Ingredients: In a large bowl, combine the cooled macaroni, chopped egg whites, celery, diced pickles, and green onions.
- Add Dressing: Pour the creamy egg yolk mixture into the bowl with the pasta and vegetables.
- Mix Thoroughly: Gently stir until all ingredients are evenly coated in the creamy dressing.
- Adjust Seasoning: Taste the salad and adjust salt, pepper, or sugar to your preference.
- Chill: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow flavors to meld.
- Serve: Serve chilled, optionally garnished with extra paprika or green onions for an inviting presentation.
Notes
- To ensure perfectly cooked hard-boiled eggs, let them sit off the heat covered for 10-12 minutes instead of boiling them continuously.
- Rinse the pasta under cold water after cooking to prevent it from becoming mushy and to cool it quickly for the salad.
- Adjust the seasoning after mixing the salad to customize flavor balance.
- Refrigerating the salad allows flavors to meld, improving the taste.
- Feel free to add other crunchy vegetables like bell peppers or radishes for variation.
