DEVILED EGG PASTA SALAD – Creamy deviled egg filling creates the dressing that coats every bite of this very simple Deviled Egg Pasta Salad. Pasta and eggs are tossed with the dressing before being sprinkled with onion for a bit of spicy crunch in each bite.
DEVILED EGG PASTA SALAD
— 8 oz (ca. 302 g). Macaroni pasta (cooked as per directions on the box)
— 6 hard-boiled eggs, (diced yolk removed)
— 1 tbsp. Mustard
— 1 tbsp. Ketchup
— 1/2 cup mayonnaise
— 1 tbsp. White vinegar
— 1 tbsp. Granulated sugar
— 2 ribs celery, chopped
— 1 small red onion, chopped
— 1/2 tsp. Paprika
— Green onions for garnish
— 1/2 tsp Salt
— 1/2 tsp pepper
Cook macaroni per package instruction.
Drain and rinse and set aside in a large bowl.
Cut the hard-boiled eggs in half and remove the yolks.
Place the yolks in a small bowl.
Set to the side.
Chop the egg whites and add to the pasta bowl.
Add the chopped onion and celery to the pasta bowl.
Mash the egg yolks with a fork.
Add the mayonnaise, ketchup, vinegar, sugar, and mustard.
Stir to combine.
Stir in egg yolk sauce to the pasta bowl and toss until combined.
Place in the refrigerator for at least 1 hour.
Garnish with green onions
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