Somehow I’ve skated out of making deviled eggs through all of my cooking career. I love them, but my immediate family doesn’t so while I love to snack on them, my stomach wouldn’t be too thrilled if I ate a dozen. 🙂 So, I came up with this deviled egg pasta recipe that is the next best thing because it’s super duper easy and requires no more effort than making deviled eggs, so it’s even easier. This is a popular recipe at funeral lunches and potlucks alike and I’m certain you’re going to love it. This is also awesome with hamburgers on the grill – it’s almost time for that!
- 6 eggs boiled
- 1 lb Elbow macaroni cooked
- 2 Tbsp yellow mustard
- 1 tsp white vinegar
- 3 cups mayonnaise
- 1/4 (or more to taste) cup dill pickle relish
- salt and pepper to taste
- Paprika for sprinkling
Place the eggs in a pot of cold water an inch above the eggs. Bring water to a boil. Once water comes to a boil, cover and remove for heat for no less than 12 minutes, no more than 15 minutes. I always struggle with how long to boil eggs, but I have found this to be the perfect amount of time. After the resting time, drain in a colander and cover with ice cubes and cold water. Let rest until peeling. At the same time boil noodles for directed amount of time from the box and immediately rinse in cold water. Cut your eggs (I use one of these and love it!) Mix the remainder of the ingredients and cut into the eggs. Let sit (if you can stand to!) for atleast a couple hours. It will be creamy and so good. Yum! Enjoy your deviled egg pasta salad.
Usually when I make this pasta salad I also whip up an egg sandwich spread, too with the any extra eggs. Yum!