Deviled Egg Pasta Salad (Print Version)
# Ingredients:
01 -
8 ounces elbow macaroni
02 -
6 hard-boiled eggs
03 -
1½ cups mayonnaise
04 -
2 tablespoons Dijon mustard
05 -
2 tablespoons white vinegar
06 -
1 teaspoon garlic powder
07 -
½ teaspoon kosher salt
08 -
½ teaspoon paprika
09 -
¼ teaspoon black pepper
10 -
½ cup finely diced celery
11 -
½ cup finely diced red onion
12 -
Sliced green onions
13 -
Additional paprika for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions. When done, drain the pasta in a colander and rinse it under cold water to cool.
02 -
Cut each hard-boiled egg in half. Remove the yolks and add them to a small mixing bowl. Mash the yolks until smooth. Chop the egg whites into large chunks and set them aside for later.
03 -
In the mixing bowl with the mashed egg yolks, add the mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, paprika, and black pepper. Stir until the dressing is well combined.
04 -
In a large mixing or serving bowl, combine the drained macaroni, chopped egg whites, celery, and red onion. Pour the prepared creamy dressing over the mixture and gently toss until all ingredients are evenly coated.
05 -
Serve the pasta salad immediately, or cover the bowl with a lid or plastic wrap and refrigerate it for 2-4 hours for a chilled version. Garnish with sliced green onions and additional paprika, if desired, before serving.