A creamy, tangy mashup of two picnic classics—loaded with hard-boiled eggs, tender pasta, and a hint of smoky paprika!
Ingredients
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12 hard-boiled eggs, peeled
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1 lb elbow macaroni, cooked & cooled
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1 cup mayonnaise
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¼ cup yellow mustard
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1 tbsp apple cider vinegar
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1 tsp sugar
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½ tsp garlic powder
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½ tsp paprika + extra for garnish
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Salt & black pepper to taste
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½ cup celery, finely chopped
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Optional add-ins:
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¼ cup pickle relish (for tang)
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2 tbsp fresh dill or chives
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4 slices crispy bacon, crumbled
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Instructions
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Prep the Eggs:
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Slice eggs in half. Remove yolks and place in a bowl; chop whites and set aside.
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Make the Dressing:
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Mash yolks with mayo, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper until smooth.
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Combine:
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In a large bowl, mix pasta, chopped egg whites, celery, and dressing. Fold gently.
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Add relish, herbs, or bacon if using.
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Chill & Serve:
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Refrigerate 1+ hour for flavors to meld.
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Dust with extra paprika before serving.
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Why You’ll Love It
✅ Creamy-meets-tangy – Just like deviled eggs, but heartier!
✅ Meal-prep friendly – Tastes even better the next day.
✅ Crowd-pleaser – Perfect for potlucks and BBQs.
Serving Ideas:
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Top with sliced green onions or pickled jalapeños.
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Serve with fried chicken or grilled burgers.
Pro Tips
🔸 For extra crunch: Add diced red onion or bell pepper.
🔸 Lighter version: Swap half the mayo for Greek yogurt.
🔸 Gluten-free? Use chickpea or brown rice pasta.
“All the nostalgia of deviled eggs, with the satisfying chew of pasta!