Description

Combine the classic flavors of deviled eggs with a creamy pasta salad for a delightful dish that’s perfect for potlucks and gatherings. This Deviled Egg Pasta Salad is a crowd-pleaser with its rich and tangy taste.

Ingredients

Scale

8 oz elbow macaroni

6 hard-boiled eggs, chopped

1/2 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon sweet pickle relish

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

2 stalks celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup chopped chives

Instructions

Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.

In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sweet pickle relish, paprika, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.

Add the chopped hard-boiled eggs, cooked macaroni, celery, red onion, and chives to the bowl. Gently stir until everything is well coated with the dressing.

Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour to let the flavors meld.

Serve chilled and enjoy this creamy and flavorful deviled egg pasta salad.

Prep Time: 20 minutes