Deviled Egg Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large hard-boiled eggs, peeled
02 -
8 oz (half a pound) elbow macaroni, cooked and drained as per package instructions
03 -
1 1/4 cups mayonnaise
04 -
2 1/2 tablespoons prepared yellow mustard
05 -
1 teaspoon kosher salt
06 -
3/4 teaspoon smoked paprika (divided: 1/2 teaspoon and 1/4 teaspoon)
07 -
1/2 cup finely diced red onion
08 -
1 medium celery stalk, diced (about 1/2 cup)
09 -
1 small green onion, thinly sliced (optional for garnish)
# Instructions:
01 -
Start with cooking the macaroni following the directions on the package. While that's cooking, prepare the deviled egg components. Slice the boiled eggs lengthwise. Remove the yolks and place them in a bowl, keeping the whites aside on a cutting board.
02 -
Mash the yolks into fine pieces using a fork until they're powdery. Add mayo and yellow mustard, then whisk the mixture until smooth. Stir in kosher salt and 1/2 teaspoon smoked paprika. Keep this aside.
03 -
Cut the boiled egg whites into small cubes and set them aside for later use.
04 -
In a large bowl, mix the cooked macaroni, cubed egg whites, red onion, and diced celery. Pour the egg yolk dressing over this mixture and stir everything with a wooden spoon until well combined.
05 -
Transfer the salad to a serving dish. Sprinkle the remaining 1/4 teaspoon paprika on top and garnish with green onion slices if you like. Serve immediately, or refrigerate for 30 minutes to 1 hour before serving. Note: The salad may lose some creaminess if left sitting too long.
# Notes:
01 -
This dish combines the classic flavors of deviled eggs with the creamy texture of pasta salad, making it a satisfying and crowd-pleasing side.