Deviled Egg Pasta Salad Recipe

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Deviled Egg Pasta Salad

Lynda Sweezey

By
@mema5

Good for a passing dish at reunions etc. I use tri-color rotini pasta instead of elbow macaroni.

Rating:
★★★★★ 1 vote
Serves:
10-12
Prep:
30 Min
Method:
Blend

Ingredients

8 oz
tri color rotini
12 large
eggs..hard cooked
1/4 c
chopped dill pickles
1 c
celery...thinly sliced
1 tsp
sugar
1/2 c
mayonnaise
3 Tbsp
dijon mustard
1/2 tsp
smoked paprika
salt and pepper

Step-By-Step

1In a small saucepan combine onion,vinegar,sugar. Bring almost to a SIMMER & remove from heat. set aside.
2****Cook rotini. Drain & rinse with cold water & set aside. Halve all eggs & separate yolks from whites. Coarsely chop egg white. set aside.
3DRESSING: Place yolks in medium bowl and mash with a fork. Add mayo,mustard,vinegar mixture. Stir in smoked paprika and salt and pepper to taste,set aside.
4In a large bowl combine chopped egg white,pickles,celery and rotini. Cover and chill.
5****You can make pasta a day ahead by cooking, draining and toss with 2 T. olive oil and 1 T. lemon juice (By adding these ingredients the pasta won't absorb all the mayo etc.)Cover and chill overnight.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Pasta
Regional Style: American