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–+ servings

Deviled Egg Pasta Salad

3.23 from 18 votes
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 Method

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

Method
 

  1. 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.
  2. While the pasta is boiling, remove the shells of hard boil eggs and separate their yolks from whites.
  3. 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.
  4. Cut the egg white into small pieces and set aside.
  5. Add mustard paste, mayonnaise, salt, vinegar, chopped garlic, pepper, and paprika in the large bowl of egg yolks.

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