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
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.