Recipe: Devlied Egg Pasta Salad

Deviled egg pasta salad – who else loved deviled eggs? I do – they’re rich, creamy and I often eat far too many. Also, why do devlied egg trays only have 12 spots?! That’s not enough. Anyway, I digress. This twist on the classic is a delicious way to enjoy the creaminess with some staying power. Makes a tasty side dish for Sunday dinners and holds up well for lunch, too!

Okay, let’s get cracking.

Ah – before we get to the recipe, though, there are so many tutorials that claim to be answer to cooking the perfect hard boiled egg. No matter what I do (salt, cold water, room temperature eggs, boil or simmer, or even boil and simmer) I seem to create mangled looking eggs – hence this recipe where my hard boiled egg skills aren’t front and centre! If you’re looking for a comparison, the kitchen has a good hard boiled egg one – check it out.

Ingredients

• 6 eggs – hard boiled
• 2 cups of cooked macaroni (I used gluten free)
• 1/4 cup of diced shallots
• 1 tablespoon of chopped green onions
• dashes of paprika
• 1/4 cup of mayo
• 1 teaspoon of yellow mustard
• salt and pepper to taste

First, hard boil your eggs and cook the macaroni – you need about 2 cups cooked, so cook 1 cup dry. While the pasta and eggs are cooking, dice the shallots and green onions.

Next, break open the eggs and separate the yokes from the whites. Place the yokes in a dish and mix with the mayo, mustard and salt and pepper to taste.

The egg yoke mixture becomes the creamy goodness you’d usually stuff the egg white with, but in this pasta salad it becomes the dressing.

Chop up the whites and mix everything together, ensuring that all the pasta and egg whites are covered.

Then, add salt and pepper to taste and a few dashes of paprika for colour. Looks delicious!

Well – there you have it – one quick, easy and tasty deviled egg pasta salad. This is great for summer BBQs (too bad those are gone for months, eh?) or for hearty lunches.

Thanks so much for stopping by and I’ll see you again soon.