Nana used to make this every Sunday before church. Still my fave!

This Deviled Egg Pasta Salad is a delightful combination of two favorites! It features the creamy, tangy flavors of deviled eggs in a classic pasta salad base. It’s perfect for potlucks, picnics, or a side dish for any summer gathering.

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Ingredients:

Ingredient Quantity
Elbow Macaroni (or similar small pasta) 8 ounces
Hard-boiled eggs, peeled and chopped 6
Mayonnaise 1/3 cup
Sour Cream 1/4 cup
Mustard (Dijon or yellow) 1 tablespoon
Apple Cider Vinegar 1 tablespoon
Sugar 1 teaspoon
Paprika 1/2 teaspoon (plus extra for garnish)
Salt 1/4 teaspoon
Black Pepper 1/4 teaspoon
Celery Stalks, finely chopped 2
Green Onions, thinly sliced 3
Sweet Pickle Relish (optional) 1/4 cup
Fresh Parsley, chopped (for garnish)

Instructions:

  1. Cook the Pasta (10 minutes):

    • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente (slightly firm to the bite).
    • Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
  2. Make the Dressing (5 minutes):

    • In a large bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
  3. Assemble the Salad (5 minutes):

    • Add the cooled pasta, chopped eggs, chopped celery, sliced green onions, and optional sweet pickle relish to the bowl with the dressing.
    • Gently fold everything together until the pasta, eggs, and vegetables are well coated with the dressing.
  4. Chill and Serve (1 hour+):

    • Cover the bowl and refrigerate the pasta salad for at least 1 hour, or up to overnight, to allow the flavors to meld.
    • Before serving, give the salad a stir and sprinkle with a little extra paprika and chopped fresh parsley for garnish. Serve chilled and enjoy!

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