Deviled Egg Pasta Salad
Deviled eggs meet pasta salad in this summertime staple. Serve it at your next cookout and kill two birds with one southern side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dukesmayo.com.
Cooking tools:
- Pot
- Stove
- Mixing bowl
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Fork
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
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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