Deviled Egg Pasta Salad

Here’s a recipe for Deviled Egg Pasta Salad, a delightful combination of classic deviled eggs and pasta salad:

Ingredients

For the Pasta Salad:

• 8 oz (225 g) elbow macaroni or any small pasta
• 6 large eggs, hard-boiled and chopped
• 1/2 cup celery, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickles, finely chopped
• 2 tbsp fresh parsley, finely chopped (optional)

For the Dressing:

• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste

Instructions

1. Cook the Pasta:
   • Cook the pasta according to the package instructions until al dente.
   • Drain and rinse under cold water to cool. Set aside.
2. Prepare the Eggs:
   • Peel the hard-boiled eggs and chop them. Reserve a few slices for garnish if desired.
3. Make the Dressing:
   • In a large bowl, mix together the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, paprika, garlic powder, and onion powder. Season with salt and black pepper to taste.
4. Assemble the Salad:
   • In the large bowl with the dressing, add the cooked pasta, chopped eggs, celery, red bell pepper, red onion, and dill pickles. Mix until everything is well coated with the dressing.
5. Chill:
   • Cover the salad and refrigerate for at least 1 hour to let the flavors meld together.
6. Serve:
   • Before serving, give the salad a good stir. Garnish with the reserved egg slices and a sprinkle of paprika and fresh parsley, if using.

Enjoy your Deviled Egg Pasta Salad! It’s perfect for picnics, potlucks, or as a side dish for any meal.