Method:
Cook the Eggs:
- Place the eggs in a large pot and cover them with cold water.
- Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the pot. Let the eggs sit in the hot water for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs.
Cook the Pasta:
- While the eggs are cooking, bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse with cold water to cool. Drain well.
Prepare the Dressing:
- In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, and paprika until smooth.
- Season with salt and pepper to taste.
Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, chopped eggs, diced celery, chopped red onion, diced dill pickles, and chopped parsley.
- Pour the dressing over the salad and toss gently to combine, ensuring everything is well-coated.
Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a good stir. Adjust the seasoning with more salt and pepper if needed.
- Garnish with a sprinkle of paprika and some additional chopped parsley, if desired.
Tips for Perfect Deviled Egg Pasta Salad:
- Eggs: For perfectly cooked eggs, use an ice bath to stop the cooking process and make peeling easier.
- Pasta: Ensure the pasta is well-drained and rinsed with cold water to prevent it from sticking and to cool it quickly.
- Flavor: Adjust the tanginess and sweetness of the dressing by adding more or less vinegar and sugar according to your taste.
Variations:
- Spicy: Add a teaspoon of hot sauce or a pinch of cayenne pepper to the dressing for a spicy kick.
- Bacon: Stir in some cooked, crumbled bacon for an extra layer of flavor and crunch.
- Herbs: Experiment with other fresh herbs like dill or chives for a different flavor profile.
