This recipe combines the creaminess of mayo, the tanginess of mustard, and the subtle heat of paprika and cayenne pepper with perfectly cooked pasta and chopped egg whites. It's a simple yet flavorful dish that's perfect for gatherings or a quick meal. Garnished with green onions, it adds a fresh touch to the creamy texture.
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Cook the pasta al dente according to package instructions and set aside to cool.
Chop the egg whites and remove the centers from the hard-boiled eggs.
In a large bowl, combine the cooked pasta, chopped egg whites, mayo, yellow mustard, paprika, cayenne pepper, and white vinegar.
Season with salt and pepper to taste and mix until well combined.
Garnish with chopped green onions and serve.
Ensure the pasta is cooked al dente to maintain its texture in the salad.
For added flavor, let the salad sit in the refrigerator for 30 minutes before serving.
Adjust the amount of cayenne pepper based on your spice preference.
Can I use a different type of pasta?
Yes, you can use any small pasta shape like elbow macaroni or small shells.
Can I substitute mayo with another ingredient?
You can use Greek yogurt or a mayo alternative for a lighter version.
How long can I store this salad?
You can store it in an airtight container in the refrigerator for up to 2 days.
Can I add other vegetables to this salad?
Yes, you can add diced celery, bell peppers, or shredded carrots for extra crunch.
Is this salad served cold or warm?
This salad is best served cold.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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