- Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water to cool.
- Peel and chop the hard-boiled eggs into small pieces.
- In a large bowl, combine mayonnaise, yellow mustard, kosher salt, and smoked paprika. Mix until smooth.
- Add cooked pasta, chopped eggs, red onion, and celery to the dressing. Gently fold until evenly coated.
- Garnish with sliced green onion and additional paprika if desired.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serving and Storage:
Serve this Deviled Egg Pasta Salad chilled as a side dish for picnics, BBQs, or casual meals. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if separated.
Tips:
- For extra flavor, mix a little pickle relish or chopped pickles into the dressing.
- Use fresh eggs for a cleaner taste and firmer texture.
- Optional: Add crumbled bacon or shredded cheddar for a richer version.
- Serve with a sprinkle of smoked paprika on top for an attractive presentation.
- Make ahead for a party, as flavors develop nicely when chilled for a few hours.
Conclusion:
Deviled Egg Pasta Salad is a creamy, flavorful, and easy-to-make dish that blends the best of two classic recipes: deviled eggs and pasta salad. With its smoky, tangy dressing and fresh vegetables, it’s a crowd-pleasing side dish perfect for any occasion.
FAQ:
Can I make this salad ahead of time?
Yes, it can be made a few hours in advance or even the night before. Keep refrigerated until serving.
Can I use a different pasta shape?
Yes, small pasta shapes like shells, rotini, or penne work well.
Can I make it lighter?
Substitute half of the mayonnaise with Greek yogurt for a tangy, lower-calorie option.
Can I add other vegetables?
Yes, diced bell peppers, cucumbers, or shredded carrots complement the salad nicely.
How do I prevent the eggs from becoming mushy?
Fold the chopped eggs gently into the pasta to maintain their texture.