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Deviled egg pasta salad is not just a side dish; it’s a delightful blend of flavors that brings comfort and nostalgia to any gathering. This unique recipe transforms the classic deviled eggs into a creamy, pasta-based salad that is perfect for picnics, potlucks, and family gatherings. The combination of tender pasta, boiled eggs, and a tangy dressing creates a dish that is both satisfying and memorable.

Deviled Egg Pasta Salad

Get ready to savor a delightful twist on a classic dish with this Deviled Egg Pasta Salad! Combining creamy dressing, hard-boiled eggs, vibrant veggies like cherry tomatoes, green onions, and bell peppers, this salad is bursting with flavor. Perfect for picnics, potlucks, or a backyard BBQ, it’s easy to make and sure to impress. Chill before serving for the best taste! Try it today and bring a fresh take to your lunch or dinner table!
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Ingredients
  

8 oz elbow macaroni or rotini pasta

6 large eggs

1/3 cup mayonnaise

1 tsp Dijon mustard

1 tsp apple cider vinegar

1/4 cup sweet pickle relish

1/2 tsp paprika, plus extra for garnish

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup green onions, finely chopped

1/2 cup celery, finely chopped

1/2 cup bell pepper, finely diced (any color)

Fresh parsley, for garnish

Instructions
 

Cook the Pasta: Boil water in a large pot and add a pinch of salt. Cook the macaroni or rotini according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

    Boil the Eggs: In a separate pot, place the eggs in cold water and bring to a boil. Once boiling, cover and remove from heat. Let them sit for 12 minutes, then transfer to an ice bath to cool. Peel and chop the eggs.

      Make the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, paprika, salt, and pepper. Mix until smooth and creamy.

        Combine Pasta and Veggies: In the bowl with the dressing, add the cooled pasta, cherry tomatoes, green onions, celery, and bell pepper. Gently fold in the chopped boiled eggs, ensuring everything is evenly coated.

          Chill: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld.

            Serve: Before serving, give the salad a gentle stir and taste for seasoning, adjusting with more salt and pepper if necessary. Garnish with additional paprika and fresh parsley.

              Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 6 |