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Pasta salad is a beloved dish that exemplifies versatility in the culinary world. Whether served at summer barbecues, family gatherings, or casual picnics, it has an undeniable ability to adapt to various tastes and occasions. The beauty of pasta salad lies in its ability to combine a myriad of ingredients, allowing for endless flavor combinations that can cater to any palate. Among the many variations, one particularly intriguing recipe stands out: Deviled Egg Pasta Salad Delight. This dish marries the classic elements of traditional deviled eggs with the comforting heartiness of pasta, creating a refreshing yet familiar experience for the taste buds.

Deviled Egg Pasta Salad

Discover the delightful Deviled Egg Pasta Salad Delight, a unique fusion that combines classic deviled egg flavors with the comforting heartiness of pasta. Perfect for summer barbecues, potlucks, or family dinners, this creamy salad features hard-boiled eggs, fresh vegetables, and a tangy dressing that will impress your guests. With endless variation possibilities, this dish is as versatile as it is delicious, making it a must-try for any occasion!
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Ingredients
  

8 oz elbow macaroni or your favorite pasta

6 large eggs

1/2 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup sweet pickle relish

1/4 tsp garlic powder

1/4 tsp onion powder

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water to cool down. Set aside.

    Hard Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 9-12 minutes. Then, transfer them to an ice bath to cool before peeling.

      Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well combined.

        Prepare the Veggies: Add the chopped celery, red onion, and sweet pickle relish to the dressing mixture. Stir well to combine all ingredients.

          Chop the Eggs: Once the boiled eggs are cooled, peel and chop them into bite-sized pieces. Gently fold them into the pasta salad mixture along with the cooked pasta. Be careful to not break the eggs too much.

            Combine: Mix everything together gently until the pasta, veggies, and eggs are well coated with the dressing. Adjust seasoning if necessary, adding more salt and pepper to taste.

              Chill & Serve: Cover the pasta salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with fresh chives or parsley for a pop of color.

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