Description
A rich and zesty pasta salad that combines the creamy flavor of deviled eggs with al dente pasta and crisp vegetables.
Ingredients
Scale
- 1 lb Rotini or Farfalle pasta
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- Cook pasta in salted water until just under al dente. Drain and rinse with cold water.
- Peel hard-boiled eggs and separate the yolks from the whites. Chop the whites into small pieces.
- Mash the egg yolks in a bowl until smooth, then whisk in mayonnaise, mustard, and apple cider vinegar.
- Stir in smoked paprika, salt, and pepper until the dressing is uniform.
- Add the cooled pasta, chopped egg whites, celery, and red onion to the bowl.
- Toss gently to coat everything in the sauce, then refrigerate for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American