Deviled Eggs Pasta Salad Food

DEVILED EGGS PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil and cook pasta according to the package for al dente. Drain, rinse under cold water and refrigerate until ready to use.
• In a large pot, place eggs in a single layer and cover with cold water. Bring to a rolling boil over medium-high heat, turn off heat, cover and allow to sit for 10 minutes. Drain eggs and transfer to a bowl of ice water to stop eggs from cooking further. Peel eggs and slice each in half lengthwise. Separate yolks and whites from 8 egg halves and place in a large bowl. Roughly chop reserved egg whites and remaining egg halves into about ½" pieces, set aside.
• In the bowl with the egg yolks, add mayo, mustard, vinegar, and sugar. Mash and mix with a fork until smooth, breaking up any lumps. Fold in chilled pasta, celery, celery leaves, fennel, fennel fronds, onions, chopped eggs and season with salt and pepper to taste. Transfer to a serving bowl and garnish with sliced scallions and sprinkle with paprika.

DEVILED EGG MACARONI SALAD

Steps:

• Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
• Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
• Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

DEVILED EGG PASTA SALAD

Steps:

• Place cooked pasta in large bowl.
• Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
• Gently stir in hard-cooked eggs.
• Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.

LAYERED DEVILED EGG PASTA SALAD

Steps:

• Place eggs in a large saucepan and cover with cold water.
• Bring water to a boil. Remove saucepan from heat and let eggs stand in hot water for 10 minutes.
• Immerse eggs in a bowl of ice water and cool, 1 to 2 minutes.
• Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut side up on a plate.
• Mash egg yolks into a crumbly paste with a fork. Mix in 1 1/2 tablespoons mayonnaise and mustard with a fork.
• Season with salt and pepper. Spoon egg yolk mixture into a small piping bag and pipe into the egg whites. Garnish with fresh dill.
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
• Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
• Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.

DEVILED EGG PASTA SALAD

Steps:

• Cook pasta according to directions on box and drain.
• Rinse in cold water and drain again.
• While pasta is cooking, whisk together mayonnaise, mustard, vinegar, and salt, and pepper.
• Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning. Re-season as necessary.
• Sprinkle with paprika. Cover and refrigerate until serving.