Easy Deviled Egg Pasta Salad (Print version)
Tender macaroni, chopped eggs, and a creamy mustard dressing give this easy pasta salad the flavor of classic deviled eggs.
# Ingredients:
For the pasta and eggs
01 -
12 oz (340 g) elbow macaroni
02 -
8 large eggs
03 -
1 teaspoon kosher salt for pasta water
For the dressing
04 -
3/4 cup (180 g) mayonnaise
05 -
1/3 cup (80 g) sour cream
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon yellow mustard
08 -
2 tablespoons pickle juice or apple cider vinegar
09 -
1/2 teaspoon smoked paprika, plus more for garnish
10 -
3/4 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
For the mix-ins
12 -
3/4 cup finely diced celery
13 -
1/3 cup finely diced red onion
14 -
3 green onions, thinly sliced, divided
15 -
2 tablespoons chopped dill pickles or sweet relish, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni until tender according to the package directions, usually 8-10 minutes. Drain and rinse under cold water until cool.
02 -
Place eggs in a saucepan and cover with water. Bring to a boil, cover, turn off the heat, and let stand for 11-12 minutes. Transfer to ice water, then peel.
03 -
Halve the eggs. Put the yolks in a large mixing bowl and chop the whites into small pieces.
04 -
Mash the yolks until fine. Stir in mayonnaise, sour cream, Dijon mustard, yellow mustard, pickle juice, smoked paprika, salt, and pepper until smooth.
05 -
Add cooled macaroni, chopped egg whites, celery, red onion, most of the green onion, and pickles if using. Fold gently until everything is coated.
06 -
Cover and refrigerate for at least 1 hour. Stir, taste for salt and mustard, then garnish with remaining green onion and smoked paprika before serving.
# Good to know:
01 -
Best after at least 1 hour of chilling.
02 -
Stir before serving because the pasta absorbs dressing as it rests.
03 -
Keep cold for cookouts and potlucks.