Deviled Egg Pasta Salad
Servings 8
Equipment
- Food Processor or Immersion Blender
- Large pot
Ingredients
Salad:
- 8 oz dry ditalini pasta or pasta of choice
- 6 large hard-boiled eggs
- 2 ribs celery diced small
- ¼ red onion finely diced
- 2 medium dill pickles finely diced
Dressing:
- 1 cup mayonnaise
- 2 tbsp of dill pickle juice
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- ½-1 tsp sugar to taste, optional
- Sea salt and freshly ground black pepper to taste
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
For Garnish
- Green onions finely sliced
- Fresh paprika optional
Instructions
- Make the hard-boiled eggs–click the link for the recipe instructions.
- Peel the eggs and separate the whites from the yolks. Place the yolks in a food processor.
- Finely chop up the egg whites and set aside.
- Cook the pasta in a large pot of well-salted boiling water until al dente, drain and rinse under cold water; set aside to cool completely.
- Make the dressing by adding the mayonnaise, pickle juice, vinegar, mustard, sugar, sea salt, freshly cracked black pepper, to taste, garlic powder, and paprika in the food processor with the egg yolks; blend until creamy and smooth. Taste and re-season if needed.
- Make the salad by combining the drained and cooled pasta with the chopped egg whites, celery, onion, and pickles and drizzle with the creamy dressing; toss until evenly coated.
- Cover and set aside to allow the flavors time to mingle for 15 minutes, if possible.
- To serve, top with a sprinkling of green onion and a touch of paprika. Enjoy.