Description
A creamy and tangy pasta salad inspired by the classic deviled egg appetizer. Perfect for potlucks and summer picnics.
Ingredients
Scale
- 16 oz elbow macaroni or shells
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 2 stalks celery, finely diced
- 3 green onions, sliced
- Salt and black pepper to taste
Instructions
- Cook pasta in salted water until al dente, drain, and rinse with cold water.
- Hard-boil eggs for 12 minutes, cool in an ice bath, and peel.
- Separate egg yolks from whites; chop whites into small pieces.
- Mash yolks in a bowl until smooth.
- Mix yolks with mayonnaise, Dijon mustard, apple cider vinegar, and paprika.
- Combine cooled pasta, chopped egg whites, and the dressing in a large bowl.
- Fold in diced celery and green onions.
- Season with salt and pepper, then chill for at least 1 hour before serving.