Deviled Egg Pasta Salad
Deviled Egg Pasta Salad Ingredients : 8 ounces elbow macaroni pasta*4 hard-cooked eggs (3 chopped and 1 sliced)3 sweet pickles, chopped (or to taste)1/4 cup chopped piquante peppers, roasted red peppers, or pimiento peppers (your choice)1/2 cup good-quality mayonnaise1 tablespoon prepared mustardCoarse salt and freshly ground black pepper to tastePaprika
8 ounces elbow macaroni pasta*
4 hard-cooked eggs (3 chopped and 1 sliced)
3 sweet pickles, chopped (or to taste)
1/4 cup chopped piquante peppers, roasted red peppers, or pimiento peppers (your choice)
1/2 cup good-quality mayonnaise
1 tablespoon prepared mustard
Coarse salt and freshly ground black pepper to taste
Paprika
Directions : Cook pasta according to package directions to al dente. Learn How To Cook Pasta Properly.In a large bowl, combine cooked pasta, 3 chopped hard-cooked eggs, sweet pickles, peppers, mayonnaise, and mustard; stir to combine. Add salt and pepper to taste.Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle paprika over sliced eggs.Cover and refrigerate at least 2 hours or overnight before serving.Makes 4 servings.
Cook pasta according to package directions to al dente. Learn How To Cook Pasta Properly.
In a large bowl, combine cooked pasta, 3 chopped hard-cooked eggs, sweet pickles, peppers, mayonnaise, and mustard; stir to combine. Add salt and pepper to taste.
Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle paprika over sliced eggs.
Cover and refrigerate at least 2 hours or overnight before serving.
Makes 4 servings.
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