Description
This cold, protein-packed salad blends deviled egg filling with pasta, pickles, and a tangy Dijon dressing. Creamy yet refreshing, it’s perfect for summer meals or light dinners.
Ingredients
6 large hard-boiled eggs, pasteurized
8 oz (225g) macaroni pasta, gluten-free optional
1/2 cup (120ml) mayonnaise, vegan optional
1/4 cup (60g) sweet pickle relish, optional
1 tbsp (15ml) Dijon mustard
1 tsp (5g) salt, adjusted for fresh pasta
1/2 tsp (2.5g) black pepper, freshly ground
Fresh dill or parsley, chopped (optional)
Instructions
Boil eggs in salted water for 9 minutes, cool in ice water, then peel
Cook pasta in 4 cups salted boiling water until al dente (8 minutes), drain and rinse
Mash peeled eggs, whisk in mayonnaise, mustard, pickles, salt, and pepper until smooth
Combine dressing with cooled pasta and chopped eggs in a large bowl
Chill refrigerated for 1-2 hours before serving
Notes
Use pasteurized eggs for food safety in large batches
Chop pickles instead of using relish to avoid sogginess
Add fresh dill or parsley for brightness
Store leftovers in an airtight container for 2-3 days
Substitute gluten-free pasta or vegan mayo as needed
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg