Description
A creamy blend of chopped eggs, elbow macaroni, and tangy dressing, this deviled egg pasta salad is a perfect side dish for BBQs, picnics, and potlucks.
Ingredients
1 lb elbow macaroni
6 large eggs
½ cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp pickle relish (optional)
Salt and pepper, to taste
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Cook Pasta: Boil macaroni until al dente. Rinse with cold water and drain.
Boil Eggs: Cook eggs for 10–12 minutes. Cool in ice water, peel, and chop.
Make Dressing: Mix mayonnaise, Dijon mustard, vinegar, and relish in a bowl. Season to taste.
Combine: In a large bowl, mix pasta and chopped eggs. Add dressing and stir gently.
Chill: Cover and refrigerate for at least 1 hour before serving.
Serve: Garnish with parsley if desired.
Notes
Add celery, red onion, or bell peppers for extra crunch.
Use Greek yogurt for a lighter version.
Add hot sauce or jalapeños for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American
