Breakfast & Brunchcountryliving
Deviled Eggs Pasta Salad
This is the side dish your summer BBQ has been waiting for.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Bring a large pot of salted water to a boil and cook pasta according to the package for al dente. Drain, rinse under cold water and refrigerate until ready to use.
2
In a large pot, place eggs in a single layer and cover with cold water. Bring to a rolling boil over medium-high heat, turn off heat, cover and allow to sit for ⏱️ 10 minutes. Drain eggs and transfer to a bowl of ice water to stop eggs from cooking further. Peel eggs and slice each in half lengthwise. Separate yolks and whites from 8 egg halves and place in a large bowl. Roughly chop reserved egg whites and remaining egg halves into about ½” pieces, set aside.
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3
In the bowl with the egg yolks, add mayo, mustard, vinegar, and sugar. Mash and mix with a fork until smooth, breaking up any lumps. Fold in chilled pasta, celery, celery leaves, fennel, fennel fronds, onions, chopped eggs and season with salt and pepper to taste. Transfer to a serving bowl and garnish with sliced scallions and sprinkle with paprika.
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