Description
A creamy, tangy pasta salad that captures the flavors of deviled eggs, perfect for gatherings.
Ingredients
Scale
- 8 oz elbow macaroni (or small shells)
- 6 hard-boiled eggs, chopped
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- ¼ cup sour cream
- 2 tbsp sweet pickle relish
- ¼ cup diced red onion
- Salt and pepper to taste
- Paprika and chives for garnish
Instructions
- Cook pasta in salted water until al dente; drain and rinse with cool water.
- In a large bowl, whisk together mayonnaise, mustard, sour cream, relish, salt, and pepper.
- Add cooled pasta, chopped eggs, and red onion; stir gently to coat.
- Taste and adjust seasoning if needed (a touch more mustard for extra tang).
- Cover and refrigerate for at least 20 minutes to let flavors meld.
- Before serving, sprinkle paprika and chopped chives on top.
- Serve chilled as a creamy, flavorful side dish.
Notes
- For a spicier kick, consider adding a dash of hot sauce.
- This salad can be made a day in advance for convenience.
- Adjust the amount of mustard based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg