Ingredients
• 1 lb (454g) elbow macaroni, cooked according to package instructions
• 6 hard-boiled eggs, peeled and diced
• 1 cup (240ml) mayonnaise
• 1/2 cup (120ml) sour cream
• 2 tablespoons (30ml) Dijon mustard
• 1 tablespoon (15ml) white vinegar
• 1 teaspoon (5ml) paprika
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper
• 2 stalks celery, diced
• 1/2 red onion, finely chopped
• 2 tablespoons (30ml) chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, usually 7-9 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the Deviled Egg Mixture: In a medium bowl, combine the diced hard-boiled eggs, mayonnaise, sour cream, Dijon mustard, white vinegar, paprika, salt, and black pepper. Stir until well combined.
- Assemble the Pasta Salad: In a large bowl, combine the cooled cooked pasta, the deviled egg mixture, diced celery, chopped red onion, and fresh parsley. Gently fold the ingredients together until evenly distributed.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. When ready to serve, give the salad a gentle stir and adjust seasoning if needed. Enjoy chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Quick and Simple Creamy Deviled Egg Pasta Salad Recipe