Creamy Deviled Egg Pasta Salad (Print Version)
# Ingredients:
→ Base
01 -
8 ounces elbow macaroni
02 -
6 hard-boiled eggs
→ Dressing
03 -
1½ cups mayonnaise
04 -
2 tablespoons Dijon mustard
05 -
2 tablespoons white vinegar
06 -
1 teaspoon garlic powder
07 -
½ teaspoon kosher salt
08 -
½ teaspoon paprika
09 -
¼ teaspoon black pepper
→ Mix-ins & Garnish
10 -
1/2 cup finely diced celery
11 -
1/2 cup finely diced red onion
12 -
Sliced green onions (optional garnish)
13 -
Additional paprika (optional garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions. Drain and rinse under cold water to cool.
02 -
Cut hard-boiled eggs in half. Remove yolks to a small mixing bowl and mash. Chop egg whites into large chunks and set aside.
03 -
Mix mashed egg yolks with mayonnaise, mustard, vinegar, garlic powder, salt, paprika, and pepper until well combined.
04 -
In a large bowl, combine cooled pasta, chopped egg whites, celery, and red onion. Pour in the creamy dressing and gently toss until well combined.
05 -
Cover and refrigerate for 2-4 hours for best results. Before serving, garnish with green onions and additional paprika if desired.
# Notes:
01 -
Can be made up to 24 hours in advance
02 -
Leftovers keep in refrigerator for up to 4 days
03 -
Can substitute different pasta shapes of similar size
04 -
Can use full-fat or reduced-fat mayonnaise