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Deviled Egg Pasta Salad is a delightful fusion of two beloved classics: the creamy, flavorful deviled eggs and the refreshing, versatile pasta salad. This dish stands out as a crowd-pleaser, making it an ideal addition to gatherings, potlucks, and family meals. With its rich flavors and satisfying textures, Deviled Egg Pasta Salad elevates the traditional pasta salad experience while offering the nostalgic taste of deviled eggs. As we dive into this recipe, you'll discover not only how to prepare this delicious dish but also the reasons behind its increasing popularity.

Deviled Egg Pasta Salad

Looking for the perfect summer side dish? This Deviled Egg Pasta Salad is a zesty twist on a classic favorite! Made with elbow macaroni, hard-boiled eggs, and a creamy dressing of mayonnaise, Dijon mustard, and sour cream, it’s bursting with flavor. Toss in crunchy celery, tangy pickles, and fresh green onions for added texture. Refrigerate it for 30 minutes to let the flavors meld. Serve it cold and enjoy at picnics, barbecues, or family gatherings!
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Ingredients
  

2 cups elbow macaroni

6 large eggs

1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons sour cream

1 tablespoon apple cider vinegar

1/4 cup green onions, finely sliced

1/4 cup celery, diced

1/4 cup pickles, diced (or relish)

1 teaspoon paprika (plus extra for garnish)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Boil a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to cool.

    Prepare the Eggs: While the pasta cooks, place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. After 12 minutes, transfer the eggs to an ice bath for 5 minutes to cool. Peel and chop.

      Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sour cream, apple cider vinegar, and paprika. Season with salt and pepper, adjusting to taste.

        Combine Ingredients: Add the cooled pasta, chopped eggs, green onions, celery, and pickles to the bowl with the dressing. Gently fold to combine, ensuring everything is coated evenly.

          Chill: Cover the pasta salad and refrigerate for at least 30 minutes to let the flavors meld together.

            Serve: Before serving, give it a gentle stir. Garnish with a sprinkle of paprika and freshly chopped parsley for an extra pop of color.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8