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When the sun shines bright and summer beckons, pasta salads emerge as the quintessential dish for picnics, barbecues, and family gatherings. Their versatility allows for a plethora of ingredients, making them a favorite among home cooks and food enthusiasts alike. One standout variant that elevates the traditional pasta salad is the Deviled Egg Pasta Salad Delight. This delightful recipe ingeniously combines the creamy, tangy essence of deviled eggs with the satisfying bite of your favorite pasta, creating a dish that is both familiar and refreshingly unique.

Deviled Egg Pasta Salad

Discover a delicious twist on a summer classic with Deviled Egg Pasta Salad Delight. This creamy pasta salad combines the nostalgic flavors of deviled eggs with fresh vegetables and your choice of pasta, creating a perfect dish for picnics and gatherings. Easy to customize, this recipe offers a balance of creamy, tangy, and savory notes that will impress your guests. Enjoy the satisfying texture and vibrant colors that make this salad a fun centerpiece at any event. Perfect for warm weather, it's a dish everyone will love!
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Ingredients
  

8 oz elbow macaroni (or your preferred pasta)

6 large eggs

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup sweet pickle relish

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

Cook the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente (typically about 7-9 minutes). Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside.

    Hard Boil the Eggs: Carefully place the eggs in a medium saucepan, covering them with cold water by about an inch. Heat over medium-high until the water starts to boil. Once boiling, cover the pan with a lid, remove from heat, and let it sit for 9-12 minutes. After that, promptly transfer the eggs to an ice bath (a bowl of ice water) to cool completely before peeling.

      Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and a pinch of salt and pepper until smooth and thoroughly combined.

        Add the Vegetables: To the dressing, add the finely chopped celery, red onion, and sweet pickle relish. Stir the mixture well to ensure that the veggies are evenly coated with the dressing.

          Chop and Add the Eggs: Once the boiled eggs have cooled, gently peel them and chop them into bite-sized pieces. Carefully fold the chopped eggs into the pasta salad mixture along with the cooled pasta, ensuring that you don’t break the eggs too much.

            Combine Everything: Gently mix all the ingredients together until the pasta, vegetables, and eggs are well coated with the dressing. Taste the salad and adjust the seasoning with additional salt and pepper as needed.

              Chill & Serve: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour to allow the flavors to develop and meld together. Before serving, sprinkle fresh chives or parsley on top for a vibrant touch.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 6-8