This Deviled Egg Pasta Salad is a delightful twist on the classic deviled egg, perfect for Church PotLuck gatherings or any occasion. Creamy, tangy, and full of flavor, it's sure to be a crowd-pleaser.
Ingredients: 8 oz pasta any type you prefer. 6 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons sweet pickle relish. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup green bell pepper, finely chopped. 1/4 cup red bell pepper, finely chopped. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste. Paprika for garnish.
Instructions: Cook the pasta according to package instructions until al dente. Drain and set aside to cool. In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and sweet pickle relish. Mix well. Add the red onion, celery, green bell pepper, and red bell pepper to the bowl. Stir to combine. Fold in the cooked and cooled pasta until everything is well coated with the dressing. Season with salt and pepper to taste. You can also add more mayonnaise or mustard if desired. Chill the pasta salad in the refrigerator for at least 1 hour before serving. Before serving, sprinkle with paprika and garnish with fresh parsley. Enjoy your Deviled Egg Pasta Salad as a delicious side dish at your next Church PotLuck!
Prep Time: 20 minutes
Cook Time: 10 minutes
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