Description
This pasta salad takes all the flavors of classic deviled eggs and turns them into a creamy, tangy, and satisfying side dish. It’s packed with hard-boiled eggs, tender pasta, and a flavorful dressing with a hint of mustard and paprika.
Ingredients
Units
Scale
- 8 oz elbow macaroni (or shell pasta)
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (plus more for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish (optional)
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Combine Ingredients: Add the cooked pasta, chopped hard-boiled eggs, celery, red onion, and pickle relish (if using) to the dressing. Gently mix until everything is well coated.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Garnish & Serve: Before serving, sprinkle with additional smoked paprika and fresh chives. Serve cold.
Notes
- For extra creaminess, add an extra tablespoon of mayo or sour cream.
- If you like a tangier flavor, add more vinegar or a splash of pickle juice.
- This salad can be made a day in advance—just give it a stir before serving.