Name: Deviled Egg Pasta Salad
Ingredients: 12 oz (340g) rotini, shells, or elbow pasta; 6 large hard-boiled eggs, peeled and chopped; ½ cup finely diced celery; ¼ cup finely diced red onion; 2 tbsp sweet pickle relish (optional, for tang); 1 tsp yellow mustard seeds or chopped dill pickles (optional); ¾ cup mayonnaise; 1 tbsp Dijon mustard; 1 tsp yellow mustard; ½ tsp apple cider vinegar or white vinegar; ½ tsp sugar; ¼ tsp garlic powder; ½ tsp smoked paprika (plus extra for garnish); Salt & black pepper to taste; Paprika; Chopped fresh chives or dill; Extra chopped egg yolks

Ingredients

Scale

For the salad:

12 oz (340g) rotini, shells, or elbow pasta
6 large hard-boiled eggs, peeled and chopped
½ cup finely diced celery
¼ cup finely diced red onion
2 tbsp sweet pickle relish (optional, for tang)
1 tsp yellow mustard seeds or chopped dill pickles (optional)

For the dressing:

¾ cup mayonnaise
1 tbsp Dijon mustard
1 tsp yellow mustard
½ tsp apple cider vinegar or white vinegar
½ tsp sugar
¼ tsp garlic powder
½ tsp smoked paprika (plus extra for garnish)
Salt & black pepper to taste

Garnish (optional):

Paprika
Chopped fresh chives or dill
Extra chopped egg yolks

Instructions

Cook pasta: Boil according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
Make dressing: Whisk mayonnaise, mustards, vinegar, sugar, garlic powder, smoked paprika, salt, and pepper until smooth.
Combine: In a large bowl, mix cooled pasta, chopped eggs, celery, red onion, and relish (if using).
Dress: Pour dressing over salad and gently toss to coat evenly.
Chill at least 1 hour before serving to let flavors meld.
Garnish with a dusting of paprika, fresh herbs, or extra egg yolk.

💡 Pro Tips:
– For extra-rich flavor, mash 2 egg yolks into the dressing.
– Make it dairy-free: Use vegan mayo.
– Store in an airtight container in the fridge up to 3 days—best served cold!

Prep Time & Nutrition (per serving, serves 6):