Description
A creamy and delicious pasta salad with the flavors of deviled eggs, perfect for gatherings and picnics.
Ingredients
Scale
- 6 large hard boiled eggs peeled
- 8 oz (½ pound) elbow macaroni pasta cooked & drained
- 1¼ cups mayonnaise
- 2½ tablespoons prepared yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika divided (½ and ¼ teaspoons)
- ½ cup finely diced red onion
- ½ cup diced celery (1 medium stalk)
- 1 small thin sliced green onion (optional garnish)
Instructions
- Cook the elbow macaroni according to package directions.
- Slice the hard boiled eggs long ways and remove the yolks into a medium-sized mixing bowl.
- Mash the egg yolks with a fork until they are fine bits.
- Add the mayonnaise and yellow mustard to the mashed egg yolks, whisking until smooth.
- Whisk in the kosher salt and ½ teaspoon paprika, then set aside.
- Slice the egg whites into small cubes and set aside.
- Add the cooked macaroni, chopped egg whites, diced red onion, and diced celery to the bowl. Stir to combine.
- Transfer to a serving bowl, sprinkle with ¼ teaspoon paprika, and serve immediately.
- Optionally, refrigerate for about 30 minutes to an hour before serving, keeping in mind the pasta may absorb the mayo mixture over time.
Notes
- For best results, serve immediately for maximum creaminess.
- Can be prepared ahead of time, but may lose some creaminess.
- Feel free to add more vegetables to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg