Deviled Egg Pasta Salad

Deviled Egg Pasta Salad Recipe

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Lynda Sweezey


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


★★★★★ 1 vote

30 Min


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

How to Make Deviled Egg Pasta Salad


  • 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.

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About Deviled Egg Pasta Salad

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

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