Wednesday, July 5, 2017
Deviled Egg Pasta Salad
Deviled Egg Pasta Salad 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.