Nana used to make this every Sunday before church. Still my fave!

This Deviled Egg Pasta Salad takes the beloved flavors of deviled eggs and combines them with tender pasta and crisp vegetables for a satisfying and unique salad. It’s a perfect dish for potlucks, picnics, or a flavorful side to any meal.

Ingredients:

Instructions:

1. Cook Pasta: Cook the elbow macaroni (or your preferred small pasta shape) according to the package instructions in a large pot of salted boiling water until it reaches the al dente stage. Drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. Set the cooked pasta aside.
2. Prepare Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard (Dijon or yellow, depending on your preference), apple cider vinegar, sugar, paprika (½ teaspoon), salt, and black pepper until the dressing is smooth and creamy.
3. Combine Salad Ingredients: Add the cooled cooked pasta, chopped hard-boiled eggs, finely chopped celery, thinly sliced green onions, and sweet pickle relish (if you’re using it) to the bowl containing the dressing.
4. Gently Fold: Gently fold all the ingredients together until the pasta and eggs are evenly coated with the creamy dressing. Be careful not to overmix, as this can make the salad mushy.
5. Chill: Cover the bowl tightly with plastic wrap or a lid and refrigerate the pasta salad for at least one hour to allow the flavors to meld together beautifully. This chilling time will significantly enhance the overall taste of the salad.
6. Garnish and Serve: Before serving, give the Deviled Egg Pasta Salad a gentle stir. Sprinkle a little extra paprika on top for visual appeal and garnish with freshly chopped parsley. Serve the salad chilled and enjoy its delightful flavors!