Deviled Egg Pasta Salad
Two retro favorites come together with a creamy, zesty dressing.
Foto: Spend With Pennies
Ingredients
- 6 large eggs
- 8 ounces small shells (or macaroni)
- 2 ribs celery (finely chopped)
- 2 g reen onions (thinly sliced)
- 2 medium dill pickles (finely chopped, optional)
- ¾ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
Steps
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Place the eggs in a medium saucepan and fill with cool water to ½-inch above the eggs. Bring water to a rolling boil over high heat. Cover and remove from the heat. Let stand covered for 17 minutes.
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Meanwhile, prepare a bowl of ice water. Once the eggs have rested, transfer to the ice water to cool for 5 minutes. Once cool, peel the eggs.
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While the eggs are cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions. Drain and run under cold water to cool.
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Whisk together mayonnaise, sour cream, relish, mustard, vinegar, and salt in a small bowl. Set aside.
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Cut 4 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining 2 eggs.
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In a large mixing bowl combine the chopped eggs, celery, onion, pickles, and cooled pasta.
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Pour the dressing over the pasta and stir to combine. Refrigerate at least 1 hour before serving. Season with additional salt and pepper to taste.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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