A creamy and flavorful pasta salad inspired by deviled eggs—perfect for picnics, potlucks, or a quick meal!
Ingredients:
- 8 oz (225g) elbow macaroni or small pasta of choice
- 6 hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard (optional)
- ½ tsp paprika (plus more for garnish)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & black pepper to taste
- ¼ cup chopped celery
- ¼ cup chopped red onion
- 2 tbsp sweet pickle relish (or chopped dill pickles)
- 1 tsp hot sauce (optional, for a kick)
- 2 tbsp fresh parsley or chives, chopped
Instructions:
- Cook the Pasta – Boil the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- Prepare the Dressing – In a large bowl, mix mayonnaise, mustard, vinegar, paprika, garlic powder, onion powder, salt, and pepper. Stir well.
- Combine Ingredients – Add the chopped eggs, cooked pasta, celery, red onion, and relish to the bowl. Stir until everything is well coated.
- Chill – Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Garnish & Serve – Sprinkle with extra paprika and fresh herbs before serving.
Enjoy this creamy, tangy, and slightly spicy pasta salad!
