Deviled Egg Pasta Salad – Duke's Mayo
Deviled eggs meet pasta salad in this summertime staple. Serve it at your next cookout and kill two birds with one southern side.
Ingredients
- 12 eggs (hardboiled)
- 8 oz pasta (cooked)
- 3/4 cup Duke’s Mayonnaise
- 2 tbs Duke’s Spicy Ground Mustard
- 1/8 tsp (smoked optional) paprika (plus more for garnish)
- 1/4 cup pickle juice (or vinegar)
- 1/4 cup sour cream
- 1/2 cup chopped green onion
- 1/2 cup diced shallot
- 2 minced garlic cloves
- 1/2 tsp kosher salt & pepper (adjust to taste)
- 1/2 cup chopped chives
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