Description
A creamy, tangy deviled egg–inspired pasta salad packed with chopped eggs, crunchy celery, pickles, and a mustardy dressing—perfect for potlucks, picnics, and make-ahead meals.
Ingredients
- 12 ounces elbow macaroni or small shells
- 8 large eggs, hard-boiled, cooled, peeled, and chopped
- 3/4 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream (optional)
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2–3 tablespoons apple cider vinegar or pickle juice, to taste
- 1 teaspoon granulated sugar or honey (optional)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup finely chopped celery (about 2 large ribs)
- 1/2 cup finely chopped red onion or scallions
- 1/2 cup chopped dill pickles or sweet relish
- Paprika, for garnish
- Fresh dill or parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook pasta to just al dente, about 1 minute less than package directions.
2. Drain pasta and rinse under cold water to stop the cooking and cool completely, then shake off excess water.
3. In a medium bowl whisk together mayonnaise, Greek yogurt if using, Dijon mustard, yellow mustard, vinegar or pickle juice, sugar if using, garlic powder, salt, and pepper until smooth.
4. Taste the dressing and adjust salt or acidity as needed.
5. In a large bowl combine the cooled pasta, chopped eggs, celery, red onion, and pickles or relish.
6. Pour the dressing over the pasta mixture and gently fold with a spatula until evenly coated while keeping some larger egg pieces intact.
7. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
8. Before serving, taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
9. Garnish with paprika and chopped fresh dill or parsley before serving.
Notes
Rinsing the pasta in cold water stops the cooking and keeps the salad from becoming mushy.
For the best flavor, chill the salad 1–2 hours before serving.
Add a splash of pickle juice or vinegar just before serving if the salad thickens too much in the fridge.
You can substitute scallions for red onion for a milder flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 190mg