Description
This creamy deviled egg pasta salad is made without bacon—just simple ingredients like elbow macaroni, chopped eggs, Dijon mustard, and crunchy celery for a flavorful, satisfying dish.
Ingredients
Scale
8 large eggs
1 lb elbow macaroni
3/4 cup mayonnaise
1/3 cup Dijon mustard
1 tbsp apple cider vinegar
1 tsp paprika, plus more for garnish
1/2 tsp garlic powder
3/4 tsp black pepper
1 tbsp hot sauce (optional)
4 ribs celery, finely diced
4 scallions, sliced
1/2 cup fresh parsley, chopped
Kosher salt to taste
Instructions
- 1. Boil eggs for 8 minutes, transfer to ice water, peel, and chop.
- 2. Cook macaroni until al dente; drain and toss with half of the dressing while warm.
- 3. Mix mayonnaise, mustard, vinegar, hot sauce, paprika, garlic powder, pepper, and salt in a bowl to make dressing.
- 4. Add chopped eggs, celery, scallions, and parsley to pasta. Mix with remaining dressing.
- 5. Garnish with quartered eggs, paprika, and parsley. Chill before serving.
Notes
Toss pasta while warm to help absorb the dressing.
Store in fridge up to 4 days. Serve chilled.
You can add chopped pickles or red onion for extra flavor.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 165mg
