Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

Originally found on Juanita’s Cocina

1 lb rotini pasta (elbows also work well)
2 1/2 cups of mayo
2 tbsp yellow mustard
1 tsp white vinegar
6 eggs
1/2 cup dill relish
Salt, pepper, and paprika to taste

Step 1: Cook pasta according to package instructions.

Helpful Tip: Place a wooden spoon on top of your pot to prevent the water from boiling over.

Step 2: Hard boil eggs.

Step 3: Put pasta and the hard boiled eggs in refrigerator to cool for at least an hour.

Step 4: In a mixing bowl, combine the mayo, mustard, and vinegar. Mix well.

Step 5: Peel hard boiled eggs and chop into pieces.
(Stop by Page’s today to pick up your very own Epicurean Connecticut cutting board! Dishwasher Safe)

Step 6: Fold pasta, eggs, and relish into the mayo mixture.
Step 7: Add salt and pepper as needed.

Step 8: Sprinkle paprika on top of the salad when served.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s