Deviled Egg Pasta Salad Recipe
Do you love classic picnic food? This Deviled Egg Pasta Salad Recipe is perfect for you. It mixes two favorite side dishes into one bowl.
Equipment
- Large pot
- Colander
- Mixing Bowls
- Sharp knife
- Whisk
Ingredients
- 1 lb ELBOW MACARONI
- 6 large EGGS
- 1 cup MAYONNAISE
- 2 tbsp YELLOW MUSTARD
- 1/2 cup CELERY
- 1/4 cup RED ONION
- 2 tbsp SWEET RELISH
- 1 tsp PAPRIKA
- 1/2 tsp SALT
- 1/4 tsp BLACK PEPPER
Instructions
- Place your eggs in the large pot carefully. Do not let them drop or crack. Cover them with two inches of cold water.
- Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.
- Remove the pot from the heat and cover it. Let the eggs sit for twelve minutes exactly. This makes the yolks perfect and yellow.
- Place the eggs in a bowl of ice water. Let them cool down for at least five minutes. This makes the shells very easy to peel.
- Boil a new pot of salted water for pasta. Cook the pasta until it is soft but firm. Drain it and rinse with cold water immediately.
- Peel the cooled eggs and chop them up. Keep two yolks aside to mash into the sauce. This makes the dressing extra thick and creamy.
- Mix the mayo, mustard, relish, and mashed yolks. Stir until the dressing is completely smooth and bright. Add salt and pepper to suit your taste.
- Combine the pasta, chopped eggs, and vegetables together. Pour the dressing over the top and toss gently. Chill in the fridge before you serve it.
Notes
- Rinse your cooked pasta with cold water to stop cooking.
- Use older eggs because they are much easier to peel.
- Chill the salad for one hour to let flavors blend.
- Add a splash of vinegar for a more tangy taste.
- Do not overcook the pasta or it will get mushy.
- Dice your onions very small so they are not overpowering.