Deviled Egg Pasta Salad
A creamy pasta salad with chopped hard boiled eggs, Dijon dressing, crunchy celery, and dill pickles.
Equipment
- Large pot
- Saucepan
- Large mixing bowl
- Whisk
Ingredients
- 8 oz elbow pasta or rotini
- 1 tsp kosher salt for the pasta water
- 6 large eggs
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup red onion finely chopped
- ¼ cup celery finely chopped
- ¼ cup dill pickles chopped
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Cook the pasta. Boil 8 ounces pasta in water with 1 teaspoon salt for 8 to 10 minutes, then drain and rinse under cold water.
- Hard boil the eggs. Bring 6 eggs to a boil, cover, remove from heat, and let stand 12 minutes. Cool in ice water, peel, and chop.
- Make the dressing. Whisk 1/2 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon vinegar, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth.
- Fold together. Combine the pasta, eggs, 1/4 cup onion, 1/4 cup celery, and 1/4 cup pickles with the dressing until evenly coated.
- Chill and garnish. Refrigerate at least 30 minutes, then top with 2 tablespoons parsley and serve cold.
Notes
Substitutions: Replace half the mayonnaise with plain Greek yogurt, or use rotini in place of elbow pasta.
Tips: Rinse the pasta until cool and add a splash of pickle juice for extra tang.
Storage: Refrigerate for up to 3 days. Do not freeze.