Time: 35 minutes Servings: 8
You want to try a new way of having eggs and you don’t know how? This recipe is for you!
The best thing you can have when you are hungry, but you want to stay light is a salad. In this recipe, we have a scrumptious combination between pasta, eggs and onion. The softness of the egg and the crunchiness of onions add a special kick to this salad. To add more crispiness, you can add bacon to your recipe. This is optional.
This recipe is far from being dry thanks to its special dressing. The deviled egg filling is very creamy and covers all of your salad. It is quickly prepared. It can be served alone or with crackers, vegetables, or chips. Deviled egg pasta salad is just perfect for a summer day.
6 hardboiled eggs
8 ounces of your favourite pasta: ditalini, small penne, or elbow macaroni
3/4 cup mayonnaise
1 and 1/2 tablespoons Dijon mustard
1 teaspoon of white vinegar OR lemon juice
1 finely minced clove garlic
1/2 teaspoon kosher salt, according to your taste
1/4 teaspoon of smoked paprika
¼ teaspoon of cayenne pepper
2 tablespoons of finely chopped red onion,
2 tablespoons of green onions
1/4 cup cooked bacon (OPTIONAL)
Start by cooking the pasta with salt according to the directions in the box. Once it is cooked, drain it and rinse it to cool.
While the pasta is cooking, separate your hard egg yolks from the egg whites. Chop the egg whites and put it aside.
Over a mixing bowl, place the hardboiled egg in a metal strainer.
Use a wooden spoon to press them through the strainer until they become powdery.
Add mayonnaise, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Stir in the dressing ingredients.
Add in the pasta to the mixing bowl. Combine everything.
Add the red onion, green onions, and egg whites. Mix all ingredients together.
You can decorate your mixing bowl with chopped green onion and paprika, if you want.
NOTE: You can place this salad in the refrigerator after covering it. You can serve it whenever you like.