Description
Creamy, zesty pasta salad featuring tender egg-salad mix and perfectly cooked pasta—ideal for picnics, potlucks, or a refreshing side.
Ingredients
- 12 oz rotini or macaroni pasta
- 6 hard‑boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons sweet pickle relish (optional)
- 1 teaspoon paprika, plus extra for garnish
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water until cool; set aside.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper.
- Add chopped hard‑boiled eggs, celery, red onion, and pickle relish. Gently fold to combine.
- Add cooled pasta to the egg mixture, stirring gently until well coated.
- Adjust seasoning as needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Spoon into a serving bowl, garnish with extra paprika and chopped chives or parsley just before serving.
Notes
- Make ahead: Can be assembled up to a day in advance and kept refrigerated.
- For extra tang, add 1–2 teaspoons pickle juice.
- Make it lighter by substituting half the mayonnaise with Greek yogurt.
- To add crunch and color, stir in diced bell pepper or shredded carrots.
- Store leftovers tightly covered in the refrigerator for up to 3 days.