Main Dishesbellyfull4.9
Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad recipe is perfect combination of tangy deviled eggs and macaroni salad. It's a quick and easy side dish for all of your backyard BBQs served alongside summer favorites like pulled pork and burgers!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- wooden spoon
- whisk
📝 Preparation Steps
1
Bring a large pot of salted water to a boil; cook 8 ounces dry elbow macaroni al dente according to package directions. Drain and run under cold water. Set aside.
2
As the pasta is cooking, peel 6 hard boiled eggs and separate the whites and yolks. Chop up the egg whites and set aside. Transfer the egg yolks to a large bowl and mash with a fork (or for a smoother consistency, crush them with a wooden spoon into a powder.)
large hard boiled eggs6
3
To the bowl, add 1 cup mayo, 2 tablespoons dill pickle juice, 1 tablespoon each apple cider vinegar and Dijon mustard, 2 teaspoons sugar, a 1/4 teaspoon each salt and pepper, and an 1/8 teaspoon each garlic powder and paprika. Whisk until combined and smooth.
dill pickle juice2 tablespoonsapple cider vinegar1 tablespoondijon mustard1 tablespoonteaspoon paprika1/8paprika
4
Add in the cooked and cooled macaroni, chopped egg whites, 2 ribs diced celery, 1/3 cup finely diced red onion, and 2 medium finely diced dill pickles. Gently stir well until combined. Taste and adjust seasoning if necessary.
medium dill pickles (, finely diced)2
5
Just before serving, garnish with a scant dusting of paprika and a sprinkling of finely diced scallions.
teaspoon paprika1/8paprikadiced scallion
Nutrition Facts
calories
367 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
442 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
152 mg
carbohydrate Content
24 g
saturated Fat Content
5 g
unsaturated Fat Content
19 g
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