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Pasta salads have long been a beloved staple at potlucks, barbecues, and family gatherings. Their versatility allows for endless variations, making them a reliable choice for any occasion. Whether served as a side dish or a main dish, pasta salads can be dressed up or down, incorporating seasonal vegetables, proteins, or a variety of dressings to suit any palate. Among the myriad of pasta salad recipes, one stands out for its unique combination of flavors and textures: Deviled Egg Pasta Salad Delight. This dish takes the classic deviled egg concept and transforms it into a hearty pasta salad, creating a delightful fusion that is sure to be a hit at your next gathering.

Deviled Egg Pasta Salad

Discover a delicious twist on a classic with Deviled Egg Pasta Salad Delight. This creamy and flavorful recipe combines elbow macaroni with hard-boiled eggs, fresh vegetables, and a zesty dressing featuring mayonnaise and Dijon mustard. Perfect for potlucks or family gatherings, this vibrant dish not only tantalizes the taste buds but also impresses with its colorful presentation. Easy to make and customizable, it's a must-try for your next event!
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Ingredients
  

8 oz elbow macaroni or your choice of pasta

6 hard-boiled eggs, peeled and roughly chopped

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and black pepper to taste

1/4 cup celery, finely chopped

1/4 cup red bell pepper, finely diced

1/4 cup green onions, sliced

1 tablespoon fresh dill, chopped (optional for added freshness)

Paprika for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions until al dente. Once cooked, drain the pasta in a colander and rinse under cold running water to stop the cooking process. Set aside to cool completely.

    Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and a pinch of salt and pepper. Whisk the mixture together until it becomes smooth and creamy.

      Combine Ingredients: To the dressing, add the chopped hard-boiled eggs, cooled pasta, finely chopped celery, red bell pepper, and green onions. If you’re using fresh dill, add that now for an extra layer of flavor.

        Mix Thoroughly: Gently fold the ingredients into the dressing using a spatula or wooden spoon. Be careful as you mix; you want to maintain some chunks of egg for texture rather than completely mashing them.

          Chill: Cover the mixing bowl with plastic wrap or transfer the salad into an airtight container. Refrigerate for a minimum of 1 hour, allowing the flavors to blend beautifully together.

            Serve: Prior to serving, give the salad a gentle stir to redistribute the ingredients. Taste and adjust the seasoning if needed. Serve the salad cold, garnished with a light sprinkle of paprika on top for a colorful touch.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | 6 servings

                Presentation Tips: Serve the pasta salad in a large, attractive bowl. Consider topping it with additional sliced green onions and a sprig of dill for a fresh look.