Ingredients
- Pasta (rotini, shells, or elbow macaroni) – 1 pound
- Hard-boiled eggs – 6 large
- Mayonnaise – 1 cup
- Yellow mustard – 2 tablespoons
- Sweet pickle relish – 1/4 cup
- Celery, finely chopped – 1/2 cup
- Red onion, finely chopped – 1/4 cup
- Paprika – 1 teaspoon
Instructions
- Step 1: Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: Peel and chop the hard-boiled eggs. Reserve one yolk for garnish (optional).
- Step 3: In a large bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, celery, and red onion. Mix well.
- Step 4: Gently fold in the cooled pasta and chopped hard-boiled eggs into the mayonnaise mixture until everything is evenly coated.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Before serving, stir gently and garnish with a sprinkle of paprika and/or the reserved egg yolk, crumbled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but be aware the pasta may absorb some of the dressing over time.
- This salad is best served cold, so reheating isn't recommended, but you can add a splash of milk or mayonnaise to refresh the dressing if it seems dry after refrigeration.
- Serve this Deviled Egg Pasta Salad chilled as a side dish at picnics, potlucks, or barbecues, pairing it with grilled chicken, burgers, or sandwiches.
- For extra flavor, try adding a pinch of cayenne pepper or a dash of hot sauce to the dressing to give it a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American