Deviled Egg Pasta Salad
Rated 3.6 stars by 210 users
Deviled eggs meet pasta salad in this summertime staple. Serve it at your next cookout and kill two birds with one southern side.
Shelby Khan
Ingredients
- 12 eggs (hardboiled)
- 8 oz pasta (cooked)
-
3/4 cup Duke’s Mayonnaise
-
2 tbs Duke’s Spicy Ground Mustard
- 1/8 tsp (smoked optional) paprika (plus more for garnish)
- 1/4 cup pickle juice (or vinegar)
- 1/4 cup sour cream
- 1/2 cup chopped green onion
- 1/2 cup diced shallot
- 2 minced garlic cloves
- 1/2 tsp kosher salt & pepper (adjust to taste)
- 1/2 cup chopped chives
Directions
Add eggs to a large pot. Cover with cold water, bring to a boil. Turn off heat, cover & allow to set for 10-12 minutes. Transfer to ice bath until completely cooled.
- While working on eggs, cook 8oz pasta to al dente. Drain, & rinse with cool water. Set aside for now.
- Peel eggs & cut in half lengthwise. Separate whites and yolks.
- Mash yolks in a large bowl with fork. Add 1/2 cup Duke’s Mayonnaise, 1 tbs Duke’s Spicy Ground Mustard, & 1/8 tsp (smoked) paprika & whisk together until smooth.
- Save enough of this mixture to fill 3-4 halves of your egg whites for deviled egg garnish (if desired)
- To continue onto making dressing- mix in remaining 1/4 cup Duke’s Mayonnaise, sour cream, remaining 1 tbs Duke’s Spicy Ground Mustard, pickle juice or vinegar, green onion, shallot, garlic, salt & pepper. Taste and adjust to preferences.
- Chop whites of eggs & fold in with cooled pasta, & most of your chives (save some for garnish)
- Garnish with (optional) filled deviled eggs, chives, & (smoked) paprika.
