Friday, April 13, 2012
Deviled Egg Pasta Salad
1 pound elbow macaroni
3 cups Miracle Whip or mayonnaise ( I used 1 1/2 cups each)
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 cup dill pickle relish
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/mayo, 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).
* I made this salad for a family party and it was really good. This recipe does make a lot of salad so I would for sure half it next time I make it but the flavor was great and did taste like deviled eggs without all the work. Its a great salad for any summer picnic I give it a 4 1/2. I got this recipe from cassiecraves.blogspot.com When I saw her pic I knew I had to make it :)