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:
-
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.
-
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.
-
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.
-
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!
