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.
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Servings: 8
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
- Boil the pasta conferring to the directions given on the packaging. Add a generous tablespoon of kosher salt to the water during cooking. When it is completely cooked, drain in a colander and wash it with cold water until the pasta is cool.
- While the pasta is boiling, remove the shells of hard boil eggs and separate their yolks from whites.
- Make a powder of egg yolks by pressing them through a metal strainer with the help of a wooden spatula in a large mixing bowl.
- Cut the egg white into small pieces and set aside.
- Add mustard paste, mayonnaise, salt, vinegar, chopped garlic, pepper, and paprika in the large bowl of egg yolks.
