Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni (or your chosen pasta) and cook according to package directions until al dente – meaning it's tender but still has a slight bite. Overcooked pasta will become mushy in the salad, so keep a close eye on it. Once cooked, drain the pasta thoroughly in a colander and rinse it with cold water to stop the cooking process and prevent it from sticking together. Set aside to cool slightly while you prepare the other components.1 pound elbow macaroni or other short pasta
- While the pasta is cooking, prepare your hard-boiled eggs. Place the 12 large eggs in a single layer in a medium saucepan. Cover the eggs with cold water, ensuring they are submerged by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the saucepan from the heat, cover it with a tight-fitting lid, and let it sit for 10-12 minutes. This steaming method ensures perfectly cooked eggs. After the resting time, carefully drain the hot water and immediately plunge the eggs into an ice bath (a bowl filled with ice and cold water) for at least 5 minutes. This rapid cooling helps prevent the dreaded green ring around the yolk and makes the eggs easier to peel. Once cooled, peel the eggs. Roughly chop 8 of the hard-boiled eggs and set aside. Dice the remaining 4 eggs into small, bite-sized pieces for mixing into the salad.12 large eggs
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk these ingredients together until they are smooth and well combined, creating a creamy and tangy dressing. Taste the dressing and adjust seasonings as needed – you might want a little more salt, pepper, or even a touch more vinegar to suit your preference.1 cup mayonnaise, 1/4 cup Dijon mustard, 2 tablespoons sweet pickle relish, 1 tablespoon apple cider vinegar, 1 teaspoon salt, plus more for pasta water, 1/2 teaspoon black pepper, plus more to taste
- Add the slightly cooled, drained pasta to the large mixing bowl with the dressing. Add the chopped red onion, chopped celery, and the 4 diced hard-boiled eggs to the bowl. Gently fold everything together using a rubber spatula or large spoon, ensuring that the pasta, vegetables, and diced eggs are evenly coated with the creamy deviled egg dressing. Be careful not to overmix, as this can break down the pasta and lead to a mushy texture.1 pound elbow macaroni or other short pasta, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery
- Now, gently fold in the 8 roughly chopped hard-boiled eggs into the pasta salad. Their varying sizes will add a delightful texture and visual appeal. Distribute them as evenly as possible throughout the salad.
- Cover the bowl tightly with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld and the salad to chill thoroughly. Chilling is a crucial step for this recipe, as it allows the dressing to penetrate the ingredients and the flavors to deepen. Before serving, give the salad a gentle stir. Garnish generously with fresh chopped chives or parsley. For an extra touch reminiscent of classic deviled eggs, lightly dust the top with paprika. Serve chilled.2 tablespoons chopped fresh chives or parsley, for garnish, paprika, for dusting (optional)
Notes
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.
