Deviled Egg Pasta Salad
HB-8979 · Hand-built original · American
Macaroni and chopped egg whites tossed with red onion and celery in a dressing of mashed egg yolks, mayonnaise, mustard, ketchup, vinegar and sugar, chilled before serving.
AmericanSaladVegetarianDairy-free
Main ingredient: pasta
Pairs well with: garlic bread, caesar salad, caprese salad, bruschetta, grilled vegetables
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 8 oz. macaroni pasta, cooked as per box directions
- 6 hard-boiled eggs, diced; yolks removed
- ½ cup mayonnaise
- 1 tbsp. mustard
- 1 tbsp. ketchup
- 1 tbsp. white vinegar
- 1 tbsp. granulated sugar
- 1 small red onion, chopped
- 2 ribs celery, chopped
- ½ tsp. paprika
- ½ tsp. salt
- ½ tsp. pepper
- Green onions, for garnish
Method
- Cook the macaroni following the package instructions until al dente, drain it well, and let it cool slightly so the dressing does not melt.
- Cut the hard-boiled eggs in half, lift the yolks out into a bowl, and mash them with a fork until smooth, then dice the whites.
- Add the mayonnaise, mustard, ketchup, vinegar and sugar to the mashed yolks and stir until a creamy paste forms.
- In a large mixing bowl, combine the diced egg whites, chopped red onion, chopped celery and the cooked pasta.
- Pour the yolk dressing over the pasta mixture and mix until everything is fully coated.
- Season with the salt, pepper and paprika and finish with sliced green onions over the top.
- Refrigerate the salad for at least one hour so the flavors deepen, then serve it cold.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).