Deviled Egg Pasta Salad

Ingredients:

• 8 ounces elbow macaroni pasta, cooked and drained according to package directions
• 6 large hard-boiled eggs, peeled
• 1 ¼ cups mayonnaise
• 2 ½ tablespoons prepared yellow mustard
• 1 teaspoon kosher salt
• ¾ teaspoon smoked paprika, divided
• ½ cup red onion, finely diced
• 1 medium stalk celery, diced (about ½ cup)
• 1 small green onion, thinly sliced (optional garnish)

Instructions:

1. Cook the macaroni according to package directions until al dente. Drain well and allow to cool slightly.
2. Chop the hard-boiled eggs into bite-size pieces.
3. In a large mixing bowl, whisk together the mayonnaise, mustard, salt, and ½ teaspoon smoked paprika until smooth.
4. Add the cooked pasta, chopped eggs, red onion, and celery to the bowl. Gently fold until everything is evenly coated.
5. Taste and adjust seasoning if needed.
6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
7. Before serving, sprinkle with the remaining ¼ teaspoon smoked paprika and garnish with green onions if desired.

Tips & Variations

• For extra deviled-egg flavor, add a splash of pickle juice or finely diced dill pickles.
• Swap yellow mustard for Dijon if you prefer a sharper taste.
• This salad can be made up to 24 hours ahead—stir well before serving.