Deviled Eggs Pasta Salad
A creamy, delicious pasta salad that is loaded with the flavor of Deviled Eggs.
Make This Recipe
Ingredients
6 Eggland's Best Large Eggs, boiled and peeled
8 oz. uncooked elbow macaroni
1/3 cup red onion
1/2 cup celery
1/4 cup green onion
1/4 cup dill pickles
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
3 tablespoons dill pickle juice
1 cup Mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Preparation
- Cook macaroni according to the package instructions. Once done, drain and rinse with cool water until the macaroni is no longer warm.
- Separate boiled Eggland's Best Eggs. Chop the egg whites and set aside the yolks.
- In a large bowl, combine the cooled macaroni with the chopped egg whites, veggies, pickles, and spices.
- In a medium-sized bowl, gently mashed the egg yolks until powdery. Add the pickle juice, vinegar, mustard, and mayonnaise; combine.
- Pour the creamy mixture over the macaroni and vegetables and toss to combine.
- Garnish with additional green onion and paprika.
- Cover and chill for 2 hours for the best flavor.
Chill time- 2 hours for best flavor.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn MoreServing Size | 1 |
---|---|
Calories | 257 |
Fat | 17g |
Saturated Fat | 3g |
Cholesterol | 16mg |
Sodium | 368mg |
Carbohydrates | 19g |
Dietary Fiber | 1g |
Protein | 6g |