I love deviled eggs. I love them SO MUCH. Whenever I go to a gathering where deviled eggs are served, you can bet I’ll be eating at least three. But if I’m being completely honest, usually it’s more like four or five.But deviled eggs are so fussy to make, aren’t they? First of all, I totally suck at peeling hard-boiled eggs -- yes, yes, even if I run them under cold water and let them completely cool. I never seem to be able to peel the white part perfectly neatly from the shell. Second, it just seems like a whole lot of work -- peeling the eggs, halving them, taking out the yolks, mixing the yolks with various other ingredients, stuffing the yolks back in the eggs...I just don’t have time for that.
So this pasta salad is my compromise. It tastes like a deconstructed deviled egg, with the yummy addition of pasta. There’s nothing not to love about this!
Deviled Egg Pasta Salad
1 pound elbow macaroni
3 cups Miracle Whip or mayonnaise
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 to 1/2 cup dill pickle relish (depending on how pickle-y you like it)
Paprika
1. Cook pasta according to directions on box; drain. Rinse in cold water and drain again.
2. While pasta is cooking, whisk together Miracle Whip, mustard, vinegar, and salt and pepper.
3. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).
This looks AWESOME! I love deviled eggs as well, but haven't had them in a while! My daddy inhales those things, and I bet he would do the same with this dish!
ReplyDeleteWow...this dish is right up my alley! YUM!! I'm bookmarking it to make...will be perfect for get togethers this summer. Thanks for sharing!
ReplyDeleteI'll have to show this recipe to my husband...he is just like you when it comes to deviled eggs. He loves them but yet strangely enough he doesn't like eggs any other way!!!!
ReplyDeleteThis is similiar to the recipe my Grandma used. She would only add the whites to the actual salad and then she would mash up the yellows and sprinkle them on top. She also didn't use the relish, instead she would get sweet pickles and dice them pretty fine. Instead of the vinegar she would use the pickle juice. Memories, with this weekend being a holiday it makes me miss her and her dishes even more.
ReplyDeletemmm, who doesn't love a deviled egg? love them! I've never been a pasta salad type person but this makes me want to try this ASAP!
ReplyDeleteThis recipe sounds like pure genius to me!!
ReplyDeleteI had trouble peeling eggs too, but heres the secret my grandma showed me. dont let them cool all the way! peel them as soon as they are cool enough to touch! :)
ReplyDeleteabout to try your recipe! thanks! :)
Made this last night and LOVED it! Thanks for a great recipe!
ReplyDeleteAWESOME recipe!! I know it tastes better if it's left overnight, but there's no hope of me leaving it alone until tomorrow!
ReplyDeleteI just discovered you today! I'm newly married and can not wait to knock my husbands socks off with these recipes!
ReplyDeleteThis is pretty much exactly my mom's recipe. She uses miracle whip and it's so good!
ReplyDeleteI make this all the time. It is a big hit at potlucks.
ReplyDeleteMaking this today but I very much dislike the eye sore of paprika. I will top with chopped dill instead. Can't wait!
ReplyDelete3 cups Miracle Whip/Mayo? Is this correct? Just seems like a lot to me.
ReplyDeleteAfter trying several recipes for macaroni salad, this is the only one I now make. I use half mayo and half Miracle Whip though. I also add some chopped celery. We call this Better Than Mom's because after first tasting my wife said "this is better than mom's."
ReplyDelete