Description
This creamy Deviled Egg Pasta Salad blends al dente elbow macaroni with chopped hard‑boiled eggs, tangy mayo‑mustard dressing, crisp green onions, and optional diced smoked beef for a savory boost. Perfect for picnics, potlucks, or quick lunches, the salad delivers a satisfying mix of protein and carbs in a cool, refreshing dish. Ready in just 25 minutes, it offers a delightful twist on classic deviled eggs and is sure to become a family favorite. Serve chilled with fresh bread for a tasty side.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard‑boiled eggs (peeled and chopped)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 1/2 cup diced smoked beef (optional)
Instructions
- Cook elbow macaroni until al dente, drain and rinse under cold water.
- In a large bowl combine mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper; whisk until smooth.
- Fold in chopped hard‑boiled eggs and green onions.
- Add cooled macaroni and toss to coat.
- If using, fold in diced smoked beef.
- Chill at least 30 minutes before serving.
Notes
- For a vegetarian version
- omit the smoked beef. Adjust salt and pepper to taste. Chill thoroughly for best flavor melding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Deviled Egg Pasta Salad, deviled egg pasta salad recipe, easy pasta salad, cold pasta side dish, picnic pasta salad, quick deviled egg salad