Whether you are a pasta lover or an egg eater, this recipe has got you covered. Devil Egg Pasta Salad takes center stage in any picnic, holiday lunch, or cookout.
It is a huge hit for summer gatherings, big on flavor and light on the mayo. A creamy dressing that coats every bite of this pasta salad makes it a delight to eat. It’s also a beneficial way of using leftover hard-boiled eggs.
Pasta and eggs are mixed with the creamy dressing and sprinkled with onion for a spicy crunch. You can make it a day before it is needed to avoid the burden on the event day. It is also a tempting choice for lunchtime.
If your family loves Deviled Eggs, they will cherish this Deviled Egg Pasta Salad.
Tip for Creamy Deviled Eggs
Separate the hard-boiled yolks from egg whites. Use a metal strainer and wooden spoon. Press the yolks through the metal strainer in a mixing bowl with the help of a wooden spatula. The yolks will turn powdery. Scrape the strainer to get any leftovers.
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You will need:
Hard-boiled eggs
Elbow macaroni or small penne
Mayonnaise
Mustard sauce
Fresh lemon juice or white vinegar
Finely minced garlic or garlic paste
Kosher salt
Smoked paprika
Cayenne pepper
Finely chopped red onion
Spring or green onion
Cooked and crumbled bacon (optional)
How you make deviled Egg Pasta Salad
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