Deviled Egg Pasta Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 eggs, boiled and peeled
02 -
8 ounces of macaroni or any other bite-sized pasta
03 -
Around ¼ cup of cooked and crumbled bacon (2 to 3 strips)
→ Fresh Add-ins
04 -
2 tablespoons of chopped green onions
05 -
1 grated garlic clove
06 -
2 tablespoons of diced celery
07 -
2 tablespoons of chopped red onion
→ Sauce
08 -
¾ cup of mayo
09 -
1 tablespoon of Dijon-style mustard
10 -
A pinch of pepper (around ¼ teaspoon)
11 -
½ teaspoon of salt
12 -
A teaspoon of white wine vinegar
13 -
Optional: Paprika, sprinkled on top for decoration
# Instructions:
01 -
Follow the package cooking directions for the pasta. Rinse it under cold water after draining and toss it into a big bowl.
02 -
Cut the whites into small pieces and mix them into the pasta. Mash up the egg yolks with a fork and add them to the mix.
03 -
Throw in your bacon bits, diced celery, chopped onions, and green onions into the bowl with the pasta and eggs.
04 -
In a little bowl, combine garlic, mayo, mustard, vinegar, salt, and pepper by whisking them together.
05 -
Drizzle the sauce over the salad and mix until everything’s coated. Adjust the seasonings however you like. Top with paprika and extra green onions if you feel like it.
# Notes:
01 -
Make it ahead of time, up to 24 hours, and stash it in the fridge.
02 -
Store leftovers in a sealed container for up to three days.
03 -
Great for summer get-togethers or outdoor parties.
04 -
You can use any small pasta shape you’ve got on hand.