Skeptical?! It’s ok…so was I at first when my mother-in-law took the leap for Easter dinner and turned one of our favorite foods into a salad. Deviled egg pasta salad…hmmm…interesting…this could be tricky, but ok. Let me tell you…it was DELICIOUS and will be whipped up several more times in different variations for the summer! I am forever grateful for her adventurous leap and minor addiction to Pinterest. (Love you Mama D.)
Needless to say I went on and nabbed the recipe. I would treat this recipe like any other recipe that I post and tweak, add, alter, enhance in anyway you would want. If you have something at home you want to add…go for it! When I think of deviled eggs, I think of 1,000 different ways to make them. Apply that thought process with this recipe.
If you want spicy…add sriacha
If you want more crunch & texture…add pickled radish
If you want a different color…add wasabi
If you want seafood…add fresh crab meat
The list could go on and on and on!
Enjoy…happy egging!
Ingredients
Yield: 9 cups
- 1/2 cup thinly sliced red onion
- 1/4 cup cider vinegar
- 1 teaspoon sugar
- 8 ounces large elbow macaroni
- 12 hard-cooked eggs
- 1/2 cup mayonnaise
- 3 tablespoons country Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cracked black pepper
- 1/2 cup chopped sweet pickle
- 1 1/2 cups very thinly sliced celery
- Smoked paprika and/or pepper (optional)
Directions
- In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.
- Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.
- Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.
- For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in Tbsp. water, salt, paprika, and pepper. Set aside.
- In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.
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