Deviled Egg Pasta Salad

Take deviled eggs to the next level with this Deviled Egg Pasta Salad. Creamy elbow macaroni pasta with crunchy bits of celery & onion, and chunks of hard boiled eggs. Add this delicious pasta salad as a side dish to any meal or take it to a gathering and watch it disappear.

Ingredients:
8 ounces elbow macaroni
6 hard-boiled eggs
1½ cups mayonnaise
2 tablespoons Dijon Mustard
2 tablespoons white vinegar
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon black pepper
½ cup finely diced celery
½ cup finely diced red onion
sliced green onions & additional paprika (optional garnishes)

Instructions:
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions. When done, drain the pasta in a colander and run it under cold water to rinse it and cool it. Cut each hard-boiled egg in half (like you would for deviled eggs). Add the egg yolks to a small mixing bowl and mash them. Chop the egg whites into large chunks and set them aside for later. Add the mayonnaise, mustard, vinegar, garlic powder, salt, paprika, and pepper into the mashed egg yolks. Stir to combine everything together. To a large mixing bowl or serving bowl, add the drained and rinsed pasta, chopped egg whites, celery, and red onion. Pour in the creamy dressing and gently toss everything together until it’s combined well and all the pasta is covered. Serve the pasta salad right away or cover the bowl with a lid (or plastic wrap) and refrigerate it for 2-4 hours for a chilled salad. Garnish with sliced green onions and a sprinkling of paprika if wanted before serving. I also like to garnish the top of the salad with a deviled egg (2 half pieces). Either homemade or just buy them at the store. I think pasta salads taste much better chilled. I recommend refrigerating before serving.

Notes:
Mayo : Regular fat or reduced-fat mayo can be used. I prefer using full-fat for the flavor and texture. I love the Best Foods or Hellman’s brand. Feel free to use more or less mayo depending on your preference.
Green Onions : If wanted add some sliced green onions into the salad along with the other ingredients (like the celery and red onion). I prefer to garnish the top of the salad with the green onions and a little additional paprika, but either way can be done. If adding green onions to the salad you will to slice about 1-2 green onions for it. Not the full bunches, but rather just 1 or 2 individual pieces of green onion.

Recipe FAQ’s –
Can I Make It Ahead of Time?
Pasta salads can always be made ahead of time. I suggest only making them 24 hours in advance of when you’re trying to serve them otherwise the pasta will dry out too much. Moisten up the pasta salad with additional mayo or a splash of milk if needed before serving.
Pasta salads are usually much better served chilled so I always like to refrigerate it for at least 2-4 hours before serving it.
How To Store Leftovers
Leftovers can be stored in a covered bowl, or inside an airtight container, in the fridge for up to 4 days.
Can I Use a Different Pasta Shape?
You can if wanted. I recommend sticking with a pasta shape that is similar in size to elbow macaroni noodles. Medium shaped shells, bow tie, cellentani, or rotini are all great options.

Variation & Substitution Ideas
Mustard : If you prefer a different mustard, besides the Dijon Mustard, then try using regular yellow mustard or even honey mustard. You can even make it a little spicy and use spicy brown mustard or spicy Dijon Mustard.
Mayo : Although I recommend using full-fat mayonnaise you can use the reduced-fat or lite mayo instead. Or try the avocado oil mayo or olive oil mayo.
Onion : Try using a yellow onion, white onion, or a Vidalia sweet onion instead of a red onion.

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