ADVERTISEMENT
Directions for Making Deviled Egg Pasta Salad
1. Cook the Pasta
Cook the pasta in salted boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside.
2. Hard-Boil the Eggs
While the pasta is cooking, place the eggs in a medium saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain and transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and chop them.
3. Make the Dressing
In a large mixing bowl, combine the mayonnaise, Greek yogurt or sour cream, Dijon mustard, yellow mustard, apple cider vinegar, salt, black pepper, and smoked paprika. Whisk until smooth and creamy.
4. Assemble the Salad
Add the cooked pasta, chopped eggs, green onions, celery, and pickle relish (if using) to the bowl with the dressing. Gently fold everything together until the pasta and eggs are well coated with the dressing.
5. Garnish and Serve
Transfer the pasta salad to a serving dish and sprinkle with extra smoked paprika and fresh herbs if desired. Serve immediately or refrigerate for at least an hour to allow the flavors to meld.
ADVERTISEMENT
