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Deviled eggs and pasta salad are two beloved staples that have earned their place in the hearts of many. Each dish carries a rich history, often associated with family gatherings, picnics, and potluck dinners. Deviled eggs, with their creamy yolk and tangy filling, offer a delightful burst of flavor, while pasta salad provides a hearty base, perfect for a satisfying meal. When combined, they create the Deviled Egg Pasta Salad Delight—a unique dish that marries the best of both worlds. This salad is not only delicious but also versatile, making it an excellent choice for any occasion, whether you're hosting a barbecue, preparing a side for a holiday feast, or simply seeking a quick and fulfilling meal.

Deviled Egg Pasta Salad

Dive into the delicious world of Deviled Egg Pasta Salad Delight, a perfect blend of creamy, tangy flavors reminiscent of classic deviled eggs. This unique dish combines hearty pasta with hard-boiled eggs, crisp vegetables, and a mouthwatering dressing, making it a fantastic option for potlucks, barbecues, or family gatherings. Easy to prepare and packed with nostalgic flavor, this salad is sure to be a crowd-pleaser at any occasion. Discover how to make this crowd-favorite and enjoy a satisfying meal!
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Ingredients
  

8 oz elbow macaroni or your pasta of choice

6 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

1/4 cup celery, finely chopped

1/4 cup red bell pepper, finely chopped

1/4 cup green onions, sliced

1 tablespoon fresh dill, chopped (optional for a fresh flavor)

Paprika, for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta, rinse it under cold water to halt the cooking process, and set it aside to cool completely.

    Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and onion powder. Season with salt and pepper to taste. Whisk the mixture thoroughly until it reaches a smooth and creamy consistency.

      Combine Ingredients: To the dressing, add the chopped hard-boiled eggs, cooked and cooled pasta, finely chopped celery, red bell pepper, and sliced green onions. If you choose to include it, sprinkle in the fresh dill for an extra layer of flavor.

        Mix Thoroughly: Using a spatula, gently fold all the ingredients together in the bowl, ensuring that they are well-coated in the dressing. Handle the eggs gently to maintain some texture; you want discernible pieces for added mouthfeel.

          Chill: Once mixed, cover the bowl tightly with plastic wrap, or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and develop.

            Serve: Just before serving, give the salad a gentle stir to redistribute the dressing. Taste and adjust seasoning as needed. Serve chilled, garnished with a light sprinkle of paprika on top for added color and a hint of smokiness.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | 6 servings

                Enjoy this creamy, flavorful twist on a classic favorite!