How you make deviled Egg Pasta Salad
Boil pasta; drain and cool.
Shell hard-boiled eggs; separate yolks and whites.
Crumble yolks through a metal strainer into a large bowl.
Dice egg whites; set aside.
In the yolk bowl, add mayo, mustard, salt, vinegar, garlic, smoked paprika, and cayenne. Mix well.
Fold in the pasta, diced egg whites, red onion, and optional bacon.
Deviled Egg Pasta Salad
It’s a simple summer pasta perfect for any occasion, prepared in half an hour and served as a side dish.
Tip: You can use Greek yogurt as an alternative if you don’t like mayonnaise. Also, you can add half the quantity of mayonnaise and half of Greek yogurt, depending on your taste buds.
Whisk thoroughly to combine all the ingredients to make a creamy dressing.
Now goes the pasta in the dressing bowl, stir it nicely to coat every inch of it in this delicious dressing.
Put in diced egg whites, green onions, and a little red onion for crunch in every bite.
Mix it well gently.
Top it with some more green onions and paprika.
Deviled egg pasta salad is ready to eat. Serve instantly or put it in a refrigerator to enjoy later.
Ingredients
Hard-boiled eggs – 6
Elbow macaroni or small penne – 8 ounces/4 cups
Mayonnaise – 3/4 cup
Mustard sauce – 1 ½ tbsp.
Fresh lemon juice/white vinegar – 1 tsp
Finely minced garlic/garlic paste – 1 clove
Kosher salt – 1/2 tsp or as per taste
Smoked paprika – 1/4 tsp
Cayenne pepper – 1/4 tsp
Finely chopped red onion – 2 tbsp.
Spring onion/green onion – 2 tbsp.
Cooked and crumbled bacon – 1/4 cup optional
Instructions
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