Deviled Egg Pasta Salad (GF)

 

Deviled Egg Pasta Salad (GF)

(8 servings)

 

Ingredients:

6 Hardboiled Eggs

8 oz. Elbow Macaroni (GF)

¾ cup Mayonnaise

1½ tbsp. Dijon Mustard

1 tsp. White Vinegar or Lemon Juice

1 clove Fresh Garlic, finely minced

½ tsp. Kosher Salt

¼ tsp. Smoked Paprika

¼ tsp. Cayenne Pepper

2 tbsp. Red Onion, fine dice

2 tbsp. Green Onion, sliced

¼ cup Bacon, cooked and crumbled

Directions:

Peel and separate egg yolks from whites while you cook pasta according to package directions.  Drain and rinse cooked pasta until cooled and set aside.  Chop whites and set aside.  Press yolks through a fine metal strainer into a large mixing bowl.  Add mayonnaise, mustard, vinegar (or lemon juice if using), garlic, salt, paprika and pepper to mixing bowl.  Whisk to combine.  Add cooled cooked pasta and stir to coat pasta.  Now add red onion, green onion and egg whites.  Stir to combine and transfer into serving bowl.  Garnish with additional green onions and paprika.  Serve immediately or refrigerate until ready to serve.

Notes:              For the yolks, use a spoon to push through the fine metal strainer to get the smooth fine consist antsy for this or for just making deviled eggs.

Ideas for Future Efforts

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