3. Add the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) to the bowl with the dressing. Gently fold everything together until the pasta and eggs are well coated with the dressing.
4. Cover and refrigerate the pasta salad for at least an hour to allow the flavors to meld.
5. Before serving, give the salad a stir and sprinkle a little extra paprika on top along with a garnish of fresh parsley. Serve chilled.
Variations & Tips
– For a little extra kick, add a dash of hot sauce or sprinkle in some cayenne pepper.
– If you’re watching your waistline, feel free to swap out the mayonnaise and sour cream with Greek yogurt for a lighter version.
– No sweet pickle relish on hand? Chop up some dill pickles or throw in some capers for a tangy twist.
– Make it a day ahead; it gives the flavors even more time to become besties in the fridge.
– Love herbs? Fresh dill or chives would be welcome additions to this flavorful party.
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