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

Start your pasta salad journey by cooking the elbow macaroni. Bring a large pot of salted water to a rolling boil, then add the pasta. Look for the instructions on the package to determine the cooking time. The goal is to cook until the pasta is al dente, which means it should be tender but still have a slight bite to it. Drain the pasta in a colander and rinse it under cold water. This helps to cool it down quickly and stops the cooking process, preventing it from becoming mushy. Once cool, set the pasta aside.

While the pasta is cooling, it's time to prepare the creamy dressing that will tie everything together beautifully. In a large mixing bowl, whisk together the mayonnaise and sour cream until they are fully blended. The combination of these two ingredients will provide a rich creaminess that coats the pasta and eggs perfectly. Next, introduce the mustard, apple cider vinegar, sugar, paprika, salt, and black pepper to the mixture. Continue whisking until the dressing is smooth and creamy, ensuring all the ingredients are well-combined.

With everything beautifully blended, it’s time to bring all the elements together. In the bowl with the creamy dressing, add the cooled pasta along with the chopped hard-boiled eggs, finely chopped celery, and green onions. If you're a fan of sweet and tangy flavors, don’t hesitate to fold in the sweet pickle relish at this point. The relish is optional, but it can add a delightful contrast to the creaminess of the salad.

Gently fold all the ingredients together using a spatula, ensuring that each piece of pasta and egg is coated with the luscious dressing. Be careful not to stir too vigorously, as you don’t want to break up the eggs too much.

Once everything is well mixed, cover the bowl with plastic wrap or a lid. It’s essential to refrigerate the pasta salad for at least an hour, allowing the flavors to meld together nicely. This step helps develop the taste, making it even more scrumptious.

Just before serving, take a moment to give the pasta salad a good stir. This ensures that the dressing is evenly distributed after sitting in the fridge. Sprinkle some extra paprika on top for a lovely touch, and finish it off with a garnish of freshly chopped parsley. Not only does this add a pop of color, but the freshness of the parsley complements the rich flavors beautifully. Serve the salad chilled, and enjoy!

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!