Ingredients
For the Salad:
- 8 large eggs
- 12 oz (340g) pasta (such as elbow macaroni or rotini)
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup dill pickles, finely chopped
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Cook the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath to cool. Once cooled, peel and chop the eggs.
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Dressing:
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, and onion powder. Season with salt and pepper to taste.
- Assemble the Salad:
- In the bowl with the dressing, add the chopped eggs, cooked pasta, celery, red onion, dill pickles, and parsley.
- Toss everything together until well combined.
- Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a good stir and adjust seasoning if necessary.
Enjoy your Deviled Egg Pasta Salad!
