Deviled Egg Pasta Salad (GF)

 

Deviled Egg Pasta Salad (GF)

(8 servings)

 

Ingredients:

6 large Hardboiled Eggs

8 oz. Elbow Macaroni (GF)

¾ cup Mayonnaise

1½ tbsp. Dijon Mustard

1 tsp. White Vinegar

1 clove Fresh Garlic, minced

½ tsp. Kosher Salt

¼ tsp. Smoked Paprika

¼ tsp. Cayenne Pepper

2 tbsp. Red Onion, finely chopped

2 tbsp. Green Onions, sliced

¼ cup Bacon, cooked and crumbled

Directions:

Cook pasta according to package directions, remembering to salt the water.  Drain and rinse under cold water.  While pasta is cooking, peel eggs and separate yolks from the whites.  Chop egg whites and set aside.  Crush yoks into a fine powder (see notes) and put into a large mixing bowl.  Now add the mayonnaise, mustard, vinegar, garlic, salt, paprika and pepper to the bowl.  Whisk to combine.  Add the cool pasta to the dressing in the bowl and stir to coat pasta.  Add the red onion, green onions and egg whites.  Stir to combine.  Add green onions and/or paprika to garnish.  Serve immediately or refrigerate until needed.

Notes:              If you have fresh lemon juice, you can sub it for the vinegar.

Notes:              An easy way to do the yolks, put them in a fine metal strainer and use a spoon to push them through the mess right into the large mixing bowl.

Ideas for Future Efforts

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