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Deviled Egg Pasta Salad Recipe

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3.9 from 32 reviews

This Deviled Egg Pasta Salad combines creamy, tangy flavors of classic deviled eggs with hearty elbow macaroni for a satisfying and easy-to-make side dish. It is perfect for potlucks, picnics, or as a flavorful addition to any meal. The mixture of mayonnaise, mustard, relish, and Worcestershire sauce creates a rich dressing that ties together the tender pasta and chopped hard-boiled eggs, enhanced with spices and fresh scallions. Garnished with paprika for a touch of color and zest, this salad is both delicious and visually appealing.

Ingredients

Pasta

  • 3 cups elbow macaroni, cooked and drained

Eggs

  • 8 hard boiled eggs, peeled and chopped

Dressing

  • 1 ½ cups mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons sweet relish
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika, plus more for garnish

Garnish

  • 2 tablespoons scallions, chopped

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil, add the elbow macaroni, and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Prepare the hard boiled eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let eggs sit for 10-12 minutes, then transfer to cold water to cool. Once cooled, peel and chop them into small pieces.
  3. Make the dressing: In a large bowl, combine mayonnaise, yellow mustard, sweet relish, Worcestershire sauce, salt, pepper, garlic powder, and paprika. Whisk everything together until well blended.
  4. Assemble the salad: Add the cooked and cooled macaroni and chopped eggs to the dressing. Gently stir to combine all ingredients evenly without breaking up the eggs too much.
  5. Add garnishes: Fold in chopped scallions, then transfer the salad to a serving dish. Sprinkle additional paprika on top for color and flavor.
  6. Chill and serve: Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld. Serve cold and enjoy.

Notes

  • Use fresh eggs for the best texture and flavor when hard boiling.
  • Mayonnaise can be substituted with a lighter version for a lower-fat option.
  • Sweet relish adds a touch of sweetness; feel free to adjust based on preference or omit for a less sweet salad.
  • The salad keeps well in the refrigerator for 2-3 days.
  • Add chopped celery or bell peppers for extra crunch if desired.
  • For a tangier flavor, you can add a splash of apple cider vinegar or lemon juice to the dressing.

Find it online: https://familydinnercooking.com/deviled-egg-pasta-salad-recipe/