π§ 1 tablespoon Dijon mustard
π§ 1 teaspoon apple cider vinegar
π§ 1/2 teaspoon salt
π§ 1/4 teaspoon black pepper
πΆοΈ Paprika, for garnish
Directions:
Cook the pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Combine ingredients: In a large mixing bowl, combine the cooked pasta, chopped hard-boiled eggs, red onion, fresh dill or parsley, and diced celery.
Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Mix together: Pour the dressing over the pasta mixture and gently stir to combine, ensuring everything is well coated.
Chill and serve: Refrigerate for at least 30 minutes to let the flavors meld together. Before serving, sprinkle with paprika for a pop of color.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: Approximately 220 kcal per serving | Servings: 6
Feedback and Conclusion:
This Deviled Egg Pasta Salad is a delightful twist on the classic deviled egg flavor! Itβs creamy, flavorful, and oh-so-satisfying. Perfect for gatherings or as a side dish, itβs sure to please everyone at your table. Plus, itβs a breeze to whip up! Enjoy this salad chilled for a refreshing bite any time!
