Deviled Egg Pasta Twist (Print Version)
# Ingredients:
→ Base
01 -
6 large hard-cooked eggs
02 -
8 oz of elbow-shaped pasta
→ Dressing
03 -
1/2 tsp of smoked paprika
04 -
A teaspoon of garlic powder
05 -
Two tablespoons of tangy vinegar
06 -
1.5 cups of creamy mayo
07 -
A half-teaspoon of kosher salt
08 -
Two tablespoons of Dijon mustard with a kick
09 -
1/4 tsp ground black pepper
→ Mix-ins & Garnish
10 -
Optional: Sprinkle of extra paprika
11 -
Optional: Green onions, thinly sliced on top
12 -
1/2 cup finely chopped onions (red)
13 -
1/2 cup crunchy celery, diced small
# Instructions:
01 -
Fill up a big pot with water and add salt. Let it boil, cook the elbow pasta as the package directs, drain it, and rinse with cold water to cool off.
02 -
Split boiled eggs open, scoop yolks into a small bowl, and mash them up. Leave the whites in large chunks and set aside.
03 -
In the bowl with mashed yolks, stir together mayonnaise, mustard, vinegar, garlic powder, salt, paprika, and black pepper until smooth.
04 -
In a big mixing bowl, add your cooled pasta, chopped egg whites, diced celery, and red onion. Stir in the dressing gently so everything is nicely coated.
05 -
Cover the bowl and refrigerate anywhere from 2 to 4 hours. Before eating, add green onions and extra paprika if you like.
# Notes:
01 -
You can make this a day ahead and refrigerate.
02 -
Stays good in the fridge for around 4 days.
03 -
Feel free to swap the pasta shape to one of a similar size.
04 -
Use mayo of your choice, low-fat or full-fat.