Deviled Egg Pasta Salad
Deviled Egg Pasta Salad is made with a mayo-mustard dressing, a touch of paprika, and a hint of tangy pickles for that signature deviled egg kick.
Servings 6 Servings
Calories 759kcal
Equipment
- Knife
- large mixing bowl
- Whisk
- small bowl
Ingredients
- 3 cups cooked and drained elbow macaroni
- 8 hard boiled eggs
- 1 ½ cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet relish
- 1 tablespoon worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika plus more for garnish
- 2 tablespoons scallions
Instructions
- Slice 4 of the hard boiled eggs in half.
- Scoop out the yolks and add to mixing bowl.
- Chop up the egg whites and the remaining 4 eggs.
- Add the chopped eggs to the cooked macaroni.
- To the bowl with the egg yolks add the mayonnaise, mustard, relish, worcestershire sauce, salt, pepper, garlic powder, ½ teaspoon paprika and scallions.
- Whisk until smooth.
- Add the dressing to the bowl with the pasts and gently toss to combine.
- Garnish with paprika and more scallions.
- Chill for 2 hours and serve!
Notes
Store leftovers in the refrigerator in an airtight container for 3-4 days.
Nutrition
Serving: 1Serving | Calories: 759kcal | Carbohydrates: 57g | Protein: 18g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 272mg | Sodium: 769mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg