Deviled Egg Pasta Salad Recipe
The perfect summer dish, this deviled egg pasta salad is great for light lunches, BBQ’s, family gatherings, and more.
Ingredients
- ¼ c red onion (chopped)
- ¼ c apple cider vinegar
- 1 teaspoon sugar
- 4 oz elbow macaroni noodles
- 6 hard-boiled eggs (peeled)
- ⅓ c mayonnaise
- 1 tablespoon dijon mustard
- ¼ teaspoon paprika
Instructions
- In a small saucepan, combine the onion, vinegar, and sugar and bring to a simmer, stirring often, for about 2-3 minutes.
- Remove the onion from the pan and fill it with water to cook the noodles as directed, rinsing the noodles when they are done.
- Meanwhile, coarsely chop one egg.
- Separate the white from the yolks on the remaining 5 eggs.
- Place the yolks aside and coarsely chop the egg whites.
- Make the dressing by mashing the egg yolks in a small bowl and adding the mayonnaise, Dijon mustard, and paprika.
- If the dressing is too thick, add up to 2 tbsp. of water to thin it down.
- Taste and add salt and pepper if desired.
- In a large bowl, toss the egg whites with the cooked macaroni noodles and fold in the dressing
- Top with reserved egg and garnish with green onion if desired