Deviled Egg Pasta Salad
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
Directions
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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.
Garnish with more green onions and more paprika, if desired.
Serve immediately or cover and refrigerate until ready to serve.
8 servings.