Deviled 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.
Servings: 6 people
Ingredients
- 6 eggs - hard boiled
- 2 cups of cooked macaroni (I used gluten free)
- 1/4 cup of diced shallots
- 1 tablespoon of diced green onions
- dashes of paprika
- 1/4 cup of mayo
- 1 teaspoon of yellow mustard
- salt and pepper to taste
Instructions
- 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!