DEVILED EGG & PASTA SALAD
Ingredients
6 large Hard-cooked eggs, shelled and chopped
1 lb. Penne pasta, cooked and drained
1 small Celery rib, chopped
1 small Carrot, grated/finely chopped
2 tbsp. Sweet (or dill, if preferred) pickle relish
1 small Vidalia onion, chopped (or other sweet onion)
1-1/2 tbsp. Chives, chopped
1/2 tbsp. Balsamic or cider vinegar
+/- 1/4 c. Mayonnaise
+/- 1/4 c. Whipped dressing (such as Miracle Whip™)
1 tbsp. Dijon mustard
1 tbsp. Yellow (prepared) mustard
a pinch Dried tarragon
+/- 1 tsp. Frank’s® Original Hot Sauce
1 tsp. Smoked sweet paprika
Kosher salt, and
Freshly ground black pepper, to taste
Directions
• In a large mixing bowl, place the chopped eggs and pasta.
• In a smaller mixing bowl, combine all ingredients except the paprika, and whisk until blended.
• Add about 1/2 of the dressing, and gently toss until just combined.
• Add the remaining dressing, and toss gently until well-combined.
• Cover with plastic wrap, and chill for at least one hour to overnight.
• Transfer to a serving dish, and sprinkle with the paprika.
• Keep serving dish on ice to serve safely.
Aha! A combination of two favorites: Deviled Eggs and classic Macaroni Salad! They just go together beautifully for a perfect cookout side (any time of year), or a potluck meal.
For a potluck meal, I transfer from the mixing bowl to an aluminum foil buffet half pan, then cover with foil and refrigerate overnight.
For a really complete all-in-one meal, cooked shrimp or chicken (cubed) tossed in before refrigerating are great add-ins.
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