- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup sweet pickle relish
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup green onions, sliced
Equipment Needed
- Large pot for boiling pasta
- Mixing bowl
- Measuring cups and spoons
- Colander
- Whisk or fork for mixing
- Serving bowl
Step-by-Step Instructions
The first step in making my Deviled Egg Pasta Salad is to boil the elbow macaroni. I fill a large pot with water and bring it to a rolling boil, adding a generous pinch of salt to the water for flavor. Once the water’s bubbling, I toss in the pasta and let it cook according to the package instructions, usually about 7-9 minutes. I pay close attention during this step to avoid overcooking; mushy pasta can really ruin the texture of the salad. After draining it in a colander, I give the noodles a quick rinse under cold water to stop the cooking process.
While the macaroni cools, I turn my attention to the deviled egg portion of the salad. I take my six hard-boiled eggs and chop them up finely. The smell of freshly chopped eggs is nostalgic for me, evoking many memories of family gatherings. It’s at this stage that I make sure to savor the anticipation of flavors that will soon come together. I then grab a mixing bowl and combine the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, and paprika, whisking it all together until it’s creamy and well-blended.
With the ingredients coming together, it’s time to fold in the cooled macaroni and chopped eggs. I gently mix everything in the bowl, making sure each piece of pasta and egg is coated in the delicious dressing. The vibrant yellow of the yolk against the white mayonnaise makes my heart sing! I usually taste it at this point, adjusting the salt and pepper to my preference, and I can already tell it’s going to be a hit. (See the next page below to continue…)