Description
A creamy and tangy fusion of deviled eggs and pasta salad, perfect for quick and healthy meals, potlucks, or make-ahead weekday dinners.
Ingredients
Scale
- 8 ounces elbow macaroni or other small pasta
- 6 hard-boiled eggs, peeled and chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon mustard (Dijon or yellow)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika, plus extra for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup sweet pickle relish (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to stop cooking, then set aside.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth.
- Add cooked pasta, chopped eggs, celery, green onions, and relish (if using) to the bowl. Gently fold everything until well coated.
- Cover and refrigerate for at least one hour to allow flavors to meld.
- Before serving, stir the salad and garnish with extra paprika and fresh parsley.
Notes
- Make it ahead of time for enhanced flavor.
- Use Greek yogurt as a healthy substitute for mayo and sour cream.
- Chop dill pickles or use capers if you don’t have relish.
- Add fresh dill or chives for extra herbal flavor.
- Avoid overcooking pasta to keep it from getting mushy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 140mg