Deviled Egg Pasta Salad
I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 8 hard boiled eggs, peeled and cooled
- 400 grams dry pasta, elbow macaroni, spirals, bite size, (14 oz)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Dijon mustard
- 1 1/4 cup mayo
- 1 cup dill pickles, chopped, as desired, OR make from a shortcut
- 1/2 red onion, diced
- 2 stalks celery, diced
- 1/2 cup pitted black olives, chopped
- 1 teaspoon paprika, smoked paprika would be best
Instructions
- Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
- Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
- Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
- Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
- Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
- Refrigerate for at least 2-3 hours before serving.
- Garnish with a light sprinkling of paprika if desired. Serve and enjoy.
Notes
Low cost.
Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.
Variant: 1. Top with sliced hard boiled eggs before serving.
Adapted from an internet recipe.