Nana's Deviled Egg Pasta Salad - Recipes Website

Nana’s Deviled Egg Pasta Salad



Step 1

Boil a large pot of salted water.

Step 2

Cook the pasta according to package directions until al dente.

Step 3

Drain and rinse with cold water, then set aside to cool.

Step 4

In a large bowl, whisk together the mayonnaise, sour cream, mustard, sugar, paprika, salt, and pepper.

Step 5

Add the apple cider vinegar and whisk until smooth.

Step 6

Add the cooled pasta to the dressing.

Step 7

Gently fold in the diced eggs, celery, green onions, and sweet pickle relish (if using). Mix until everything is evenly coated with the dressing.

Step 8

Refrigerate the pasta salad for at least an hour to let the flavors meld together.

Step 9

Before serving, sprinkle with additional paprika and chopped fresh parsley. Serve chilled.

Tips and variations:

For extra spice, add a dash of cayenne pepper or a teaspoon of hot sauce.

To lighten the dish, substitute Greek yogurt for sour cream and mayonnaise.

If you don’t have sweet pickle relish, chopped dill pickles or capers add a nice tang.

Make the salad a day in advance to allow the flavors to deepen.

Fresh herbs like dill or chives can add a wonderful freshness.