Description

A creamy and flavorful Deviled Egg Pasta Salad that combines the classic taste of deviled eggs with the heartiness of pasta, perfect for picnics, potlucks, or summer barbecues.

Ingredients

8 ounces elbow macaroni
6 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (plus more for garnish)
Salt and black pepper to taste
1/4 cup finely chopped red onion
1/4 cup chopped celery
2 tablespoons chopped fresh parsley

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Instructions

Cook the elbow macaroni according to package instructions. Drain and rinse under cold water. Set aside.
Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10-12 minutes. Transfer to an ice bath to cool, then peel and chop.
In a large bowl, mix together mayonnaise, mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
Stir in the chopped eggs, red onion, celery, and parsley.
Add the cooked pasta to the mixture and gently fold until everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, garnish with a sprinkle of smoked paprika and additional parsley if desired.

Notes

You can use other types of short pasta like shells or rotini.
Adjust the seasoning to your preference for tanginess or creaminess.
Best served chilled; store leftovers in the refrigerator for up to 3 days.