Deviled Egg Pasta SaladRecipe preview on Faxo
Recipe

Description
If needing a great pasta salad, look no further. It can be served as a side or even a main dish. It's a great one to make in advance and serve for lots of different occasions.
Ingredients
- 1 T. salt, for the cooking water
- 8 oz. ditalini pasta, small penne, or elbow macaroni
- 6 hard boiled eggs plus more for garnish, if desired
- 3/4 c. mayonnaise
- 1 1/2 T. Dijon, yellow mustard or combination of both
- 1 t. white vinegar, or fresh lemon juice
- 1 clove garlic, finely minced
- 1/4 to 1/2 t. kosher salt, or to taste
- 1/4 t. smoked paprika plus more for garnish, if desired
- 1/8 - 1/4 t. cayenne pepper
- 1-2 T. red onion, finely chopped
- 2 T. green onions, chopped plus more for garnish, if desired
- 1/4 c. cooked and crumbled bacon
Steps
- Cook pasta according to package directions, adding 1 T. salt to the water as it is cooking. Drain; rinse in cold water until pasta is cool.
- Meanwhile, peel the eggs; separate the yolks from the whites. Chop the egg whites; set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large bowl. Scrape the strainer clean. Add the mayonnaise, mustard, vinegar, garlic, salt, pepper and paprika to the bowl with the egg yolks; stir to combine.
- Add the cooled pasta to the dressing in the bowl; stir to coat the pasta. Add red onion, green onions, and egg whites. Stir to combine.
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