Let’s chat about a little fusion dish that’s been a hit at my recent potluck gatherings—Deviled Egg Pasta Salad. Now, deviled eggs are a classic; they’re the quintessential dish that says, “Hello, I’m here to be both retro and chic.” But then, there’s pasta salad, the blank canvas of the picnic world. Combine the two, and you’ve got a nostalgic dish with a twist, perfect for those of us who need to whip up something quick and delightful for a crowd. This salad is a lifesaver for busy weeknights or when you’re asked to bring something to the neighborhood BBQ and you want to impress without any stress
.Ingredients
– 8 ounces elbow macaroni or your favorite small pasta shape
– 6 hard-boiled eggs, peeled and chopped
– 1/3 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon mustard (Dijon or yellow, depending on your taste)
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– 1/2 teaspoon paprika, plus extra for garnish
– 1/4 teaspoon each of salt and black pepper
– 2 celery stalks, finely chopped
– 3 green onions, thinly sliced
– 1/4 cup sweet pickle relish (optional)
– Fresh parsley, chopped (for garnish)
– 6 hard-boiled eggs, peeled and chopped
– 1/3 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon mustard (Dijon or yellow, depending on your taste)
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– 1/2 teaspoon paprika, plus extra for garnish
– 1/4 teaspoon each of salt and black pepper
– 2 celery stalks, finely chopped
– 3 green onions, thinly sliced
– 1/4 cup sweet pickle relish (optional)
– Fresh parsley, chopped (for garnish)
Directions
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