Creamy Stuffed Egg Pasta Salad
A rich and satisfying creamy stuffed egg pasta salad, perfect for picnics and gatherings.
Equipment
- pot
- Saucepan
- mixing bowl
- colander
- Refrigerator
Ingredients
Pasta and Eggs
- 8 ounces pasta Opt for smaller shapes like elbow or shell pasta.
- 4 pieces hard-boiled eggs chopped
Dressing and Vegetables
- ½ cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1 tablespoon Dijon mustard
- ¼ cup chopped celery
- ¼ cup chopped red onion
- Salt to taste
- Pepper to taste
- Fresh herbs optional, for garnish
Instructions
Cooking the Pasta
- Boil a pot of salted water and add the pasta. Cook according to the package instructions until al dente. Drain and set aside to cool.
Preparing the Eggs
- Fill a saucepan with water, add the eggs, and bring to a boil. Cook for 9-12 minutes, then plunge into an ice bath to cool. Once cooled, peel and chop the eggs.
Mixing the Ingredients
- In a large mixing bowl, combine the cooled pasta, chopped eggs, mayonnaise, Dijon mustard, chopped celery, and red onion.
Seasoning
- Add salt and pepper to taste. Mix until everything is well combined.
Chilling and Serving
- Chill the salad in the refrigerator for about 30 minutes before serving to let the flavors meld together. Top with fresh herbs if desired.
Notes
Store in an airtight container in the refrigerator for 3 to 5 days. Reheating is not recommended, best served cold.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 500mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!