Deviled Egg Pasta Salad
Ingredients
- 8 ounces elbow macaroni or your preferred small pasta shape
- 6 hard-boiled eggs, peeled and chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon mustard (Dijon or yellow, based on your preference)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika, plus extra for garnish
- 1/4 teaspoon each of salt and black pepper
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup sweet pickle relish (optional)
- Fresh parsley, chopped (for garnish)
Directions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool; set aside.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
- Combine Ingredients: Add the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) to the bowl with the dressing. Gently fold everything together until the pasta and eggs are well coated with the dressing.
- Chill the Salad: Cover and refrigerate the pasta salad for at least an hour to allow the flavors to meld.
- Serve: Before serving, stir the salad and sprinkle with extra paprika and fresh parsley for garnish. Serve chilled.
Variations & Tips
- Add a Kick: For extra heat, add a dash of hot sauce or a sprinkle of cayenne pepper.
- Lighter Version: Substitute the mayonnaise and sour cream with Greek yogurt for a healthier option.
- Pickle Alternatives: If you don’t have sweet pickle relish, chopped dill pickles or capers can provide a tangy alternative.
- Make Ahead: Prepare the salad a day in advance to allow the flavors to develop even more.
- Herbal Enhancements: Fresh dill or chives can add an extra layer of flavor to this dish.
Bring this deviled egg pasta salad to your next gathering, and you’ll have everyone asking for the recipe in no time! Enjoy cooking!