Deviled Egg Pasta Salad

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Introduction:
Deviled Egg Pasta Salad is a delightful fusion of classic deviled eggs and creamy pasta salad. Perfect for picnics, potlucks, or a comforting side dish at home, this recipe brings together the tangy, rich flavors of deviled eggs with the satisfying texture of pasta. Easy to prepare and always a crowd-pleaser, this salad will quickly become a favorite.

Ingredients:

For the Salad:

  • 8 large eggs
  • 2 cups (200g) elbow macaroni or other small pasta
  • 1/2 cup (120g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 2 tablespoons (30g) Dijon mustard
  • 1 tablespoon (15g) yellow mustard
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika, plus more for garnish
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons (8g) fresh chives, chopped
  • 2 tablespoons (8g) fresh parsley, chopped
  • 1/2 cup (75g) red onion, finely chopped
  • 1/2 cup (75g) celery, finely chopped
  • 1/2 cup (75g) sweet pickle relish

Optional Additions:

  • Chopped dill pickles
  • Sliced green onions
  • Crumbled bacon

Instructions:

1. Cook the Eggs:

  • Place the eggs in a saucepan and cover with water.
  • Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 10-12 minutes.
  • Transfer the eggs to an ice water bath to cool completely, then peel and chop them.

2. Cook the Pasta:

  • Cook the pasta according to the package instructions until al dente.
  • Drain and rinse under cold water to stop the cooking process. Set aside.

3. Prepare the Dressing:

  • In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, sugar, salt, black pepper, paprika, garlic powder, and onion powder. Whisk until smooth and well combined.

4. Assemble the Salad:

  • Add the cooked pasta, chopped eggs, chives, parsley, red onion, celery, and sweet pickle relish to the bowl with the dressing.
  • Gently fold the ingredients together until evenly coated with the dressing.

5. Chill and Serve:

  • Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.
  • Before serving, give the salad a gentle stir and garnish with additional paprika and fresh herbs if desired.

Tips for Success:

  • Ensure the pasta is well-rinsed and cooled to prevent it from becoming mushy.
  • Use a combination of mustards for a depth of flavor in the dressing.
  • Adjust the seasoning to taste, adding more salt, pepper, or vinegar as needed.

Nutritional Estimate:
(Per Serving, based on 8 servings)

  • Calories: 290
  • Fat: 21g
  • Saturated Fat: 4g
  • Cholesterol: 130mg
  • Sodium: 620mg
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sugars: 4g
  • Protein: 6g

Recommendation:
For a heartier meal, serve this Deviled Egg Pasta Salad with grilled chicken or as a side to a barbecue spread. It pairs well with fresh greens and a variety of summer dishes. Enjoy this creamy, tangy salad with your family and friends!

Enjoy your Deviled Egg Pasta Salad!

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