Unique Deviled Egg Macaroni Pasta Salad Recipe That Stuns!
This Unique Deviled Egg Macaroni Pasta Salad combines the classic flavors of deviled eggs with the comforting texture of pasta, making it a delightful dish perfect for parties or potlucks. With creamy dressing and tangy seasonings, this pasta salad is sure to impress!
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 2 cups elbow macaroni uncooked
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- to taste salt
- to taste pepper
- ½ cup celery finely chopped
- ½ cup red bell pepper finely chopped
- ¼ cup green onions sliced
- 2 tablespoons fresh dill chopped (optional)
Instructions
- Begin by boiling a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- While the pasta is cooking, place the eggs in a separate pot and cover them with water. Bring to a boil, then remove from heat, cover, and let the eggs sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool before peeling.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper. Whisk until smooth.
- Peel the cooled eggs and chop them into small pieces. Add the chopped eggs, cooked macaroni, celery, red bell pepper, green onions, and dill (if using) to the bowl with the dressing.
- Gently stir until all ingredients are well combined and coated with the dressing. Adjust seasoning with more salt and pepper if needed.
- Cover the pasta salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Notes
For a twist, try adding cooked bacon or diced pickles. This salad can be made a day in advance for convenience. Store leftovers in an airtight container in the refrigerator for up to 3 days.