Deviled Egg Pasta Salad
A vibrant and creamy twist on classic pasta salad that combines the flavors of deviled eggs and rotini pasta, perfect for picnics and gatherings.
Ingredients
Pasta and Egg Base
- 8 oz rotini pasta Can use various pasta shapes.
- 6 pieces hard-boiled eggs, chopped Use leftover hard-boiled eggs if available.
Creamy Dressing
- 1/4 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Vegetables
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
Seasoning and Garnish
- to taste Salt and pepper
- Fresh dill or parsley for garnish
Instructions
Preparation
- Cook the rotini pasta according to the package instructions. Once it’s al dente, drain it well and let it cool.
- In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.
- Gently fold in the cooled pasta, diced celery, and red onion into the egg mixture. Stir until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors develop.
- Garnish with fresh dill or parsley right before serving.
Notes
This pasta salad can be made ahead of time. It can last up to 3 days in the refrigerator. Feel free to add any leftover veggies you have to customize it.