Deviled Egg Pasta Salad
Discover the simplicity and delight of our Deviled Egg Pasta Salad, featuring elbow macaroni, hard-cooked eggs, mayonnaise, Dijon mustard, baby dill pickles, and a host of fresh vegetables, all dressed in a creamy, tangy sauce.
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Servings: 8
Ingredients
- 12 ounces of uncooked elbow macaroni approximately 3 cups
- 8 large eggs hard-cooked
- 1 1/2 cups of mayonnaise preferably Duke's brand
- 2 tablespoons of Dijon mustard
- 6 baby dill pickles 2 ounces, finely chopped, plus 1 tablespoon of pickle brine
- 1 1/2 teaspoons of kosher salt additional as needed for pasta water
- 1 1/2 teaspoons of garlic powder
- 1/2 teaspoon of paprika additional for garnish
- 3/4 cup of finely chopped red onion
- 1/2 cup of thinly sliced celery
- 1 tablespoon of thinly sliced chives
Instructions
- Preparation of Pasta: In a large saucepan, bring a substantial quantity of water, seasoned with salt, to a vigorous boil over high heat. Introduce the elbow macaroni and cook it to al dente firmness, adhering closely to the time guidelines provided on the packaging—typically about 7 minutes. Once cooked, drain the macaroni in a colander and rinse under cold water until the pasta is cool, which will prevent further cooking and reduce stickiness.
- Egg Yolk Extraction: While the pasta is cooking, proceed with the eggs. Slice each egg lengthwise and carefully remove the yolks from eight of the halves. Place these yolks in a large mixing bowl, which will be used for the dressing. The remaining egg halves and all the whites should be roughly chopped and set aside in a separate medium bowl.
- Dressing Preparation: To the egg yolks in the large bowl, add the mayonnaise, Dijon mustard, pickle brine, salt, garlic powder, and paprika. Whisk these ingredients vigorously until the mixture is nearly smooth, small lumps of yolk are permissible. This dressing should have a creamy and cohesive consistency.
- Combining Ingredients: To the bowl containing the dressing, add the chopped red onion, sliced celery, chopped pickles, and the reserved chopped eggs. Gently fold these ingredients into the dressing to ensure they are thoroughly coated. Following this, integrate the cooled macaroni, mixing delicately but thoroughly to distribute the dressing evenly among the pasta.
- Final Assembly and Garnish: Transfer the salad to a suitable serving dish. Sprinkle the thinly sliced chives uniformly over the top, and add a light dusting of paprika for both a splash of color and a subtle flavor enhancement. This garnish not only complements the flavors within the salad but also enhances its visual appeal, making it ready to serve at any gathering.
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