Deviled Egg Pasta Salad

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, paprika, salt, and pepper until smooth and creamy.
Add the cooled pasta, chopped hard-boiled eggs, green onions, and celery to the bowl. Gently toss until everything is evenly coated in the dressing.
Taste and adjust seasoning if needed. Sprinkle with extra paprika for garnish.
Cover and chill the salad for at least 1 hour before serving to allow the flavors to meld.

Pickle Lover’s Twist: Stir in 2 tablespoons sweet relish or finely diced dill pickles for extra tang.
Protein Boost: Add crumbled bacon or chopped ham for a heartier version.
Herb Freshness: Mix in fresh chopped parsley or dill for a garden-fresh finish.
Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce to the dressing.

Use cold eggs and pasta for best results when mixing—this helps prevent the dressing from thinning.
Chop the eggs while still slightly warm for easier peeling and cleaner cuts.
This salad can be made a day ahead and kept in the refrigerator—just give it a quick toss before serving.
For potlucks, pack it in a cooler or serve over a bowl of ice to keep it chilled.

Deviled Egg Pasta Salad is creamy, tangy, and satisfying—a comforting classic with a twist that’s sure to steal the spotlight at any meal.