Deviled Egg Pasta Salad Recipe
Ingredients:
8 ounces of elbow macaroni (or your favorite small pasta shape)
6 hard-boiled eggs, peeled and chopped
1/3 cup of mayonnaise
1/4 cup of sour cream
1 tablespoon of mustard (Dijon or yellow, as you prefer)
1 tablespoon of apple cider vinegar
1 teaspoon of sugar
1/2 teaspoon of paprika, plus more for garnishing
1/4 teaspoon each of salt and black pepper
2 celery stalks, finely chopped
3 green onions, thinly sliced
1/4 cup of sweet pickle relish (optional)
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Pasta: Cook the pasta according to the package directions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process and cool it down; set aside.
Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
Combine: Toss the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) into the bowl with the dressing. Fold everything together gently until the pasta and eggs are evenly coated with the creamy dressing.
Chill: Cover the bowl and refrigerate the pasta salad for at least an hour to let the flavors blend and deepen.
Serve: Before serving, stir the salad well. Sprinkle some extra paprika and garnish with chopped fresh parsley. Serve this delightful salad chilled.
