Description

Every Sunday morning, the aroma of something amazing used to seep through my grandmother's kitchen, enchanting everyone in the house. Her special dish always had a way of wrapping us in a warm hug before we set off for church. Fast forward to today, I've not only carried on that tradition but also put my own spin on the classic: Deviled Egg Pasta Salad. This dish blends elements of two beloved staples—deviled eggs and pasta salad—creating a dish that strikes the perfect balance between nostalgia and innovation.

Fancy enough for a family gathering yet simple enough for a weeknight quick-fix, this creamy, zesty pasta salad is sure to be a crowd-pleaser. Whether you're hosting a barbecue or looking for a comforting dish after a busy day, this recipe is your ticket to deliciousness. Pair it with juicy grilled burgers, savory chicken kabobs, or simply enjoy it on its own, perhaps alongside some crusty bread. Let's dig in and embrace the joy of cooking together!

Ingredients

• 8 ounces elbow macaroni or your favorite small pasta shape
• 6 hard-boiled eggs, peeled and chopped
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon mustard (Dijon or yellow, depending on your taste)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon paprika, plus extra for garnish
• 1/4 teaspoon each of salt and black pepper
• 2 celery stalks, finely chopped
• 3 green onions, thinly sliced
• 1/4 cup sweet pickle relish (optional)
• Fresh parsley, chopped (for garnish)

Preparation Method

1. Cook elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water. Set aside.

2. In a large bowl, whisk together mayonnaise and sour cream until blended.

3. Add mustard, apple cider vinegar, sugar, paprika, salt, and black pepper to the dressing. Whisk until smooth.

4. Fold in the cooled pasta, chopped hard-boiled eggs, finely chopped celery, and green onions. Optionally add sweet pickle relish.

5. Gently mix all ingredients with a spatula to coat.

6. Cover the bowl and refrigerate for at least one hour.

7. Before serving, stir the salad and sprinkle with extra paprika and chopped parsley. Serve chilled.

Tips and Conclusion

For those who enjoy adding a little kick to their dishes, consider adding a dash of hot sauce or a sprinkle of cayenne pepper. If you're mindful of your calorie intake, substitute the mayonnaise and sour cream with Greek yogurt. This change not only makes the salad lighter but also adds beneficial protein. If you don't happen to have sweet pickle relish, don't worry! Chopped dill pickles or capers can be great alternatives, providing that savory tang.

If you want to prepare the salad ahead of time, feel free to make it a day in advance. Giving it an overnight chill in the fridge allows the flavors to deepen and develop. For the herb enthusiasts among us, consider adding some fresh dill or chives for extra flavor.
There you have it, my delightful friends. This Deviled Egg Pasta Salad is more than just a recipe—it's a delicious way to bring people together, creating lasting memories around the table. The combination of creamy dressing, tender pasta, and vibrant veggies makes it a go-to dish for any occasion. Whether it’s cozy Sunday lunches, summer BBQs, or casual get-togethers, trust me, bring this dish, and you’ll have friends and family clamoring for your secret recipe. Happy cooking, and may your culinary adventures be as rewarding as the taste of this wonderful salad!