Deviled Egg Pasta Salad 🥚🍝🥗
A deliciously creamy twist on a classic favorite!
📋 Ingredients
- 8 ounces pasta (elbow or rotini)
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, chopped
- Fresh parsley for garnish
📝 Instructions
1. Cook the pasta according to package instructions.
2. Drain and rinse under cold water.
3. In a saucepan, place the eggs and cover them with water.
4. Bring to a boil, then cover and remove from heat.
5. Let them sit for 12 minutes.
6. Drain, cool, peel, and chop the eggs.
7. In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
8. Add the cooked pasta, chopped eggs, red onion, celery, and dill pickles.
9. Mix until everything is well combined.
10. Adjust seasoning if necessary.
11. Chill in the refrigerator for at least 30 minutes before serving.
12. Serve cold, garnished with fresh parsley.
A Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 350 | Servings: 6