“Step into the realm of culinary creativity with our Deviled Egg Pasta. This innovative dish reimagines the beloved deviled egg in a whole new form, combining creamy pasta with the rich flavors of deviled eggs. Imagine al dente pasta coated in a velvety sauce infused with the zesty essence of mustard, the creaminess of mayonnaise, and the delicate kick of paprika. Tossed with diced hard-boiled eggs and a medley of herbs, each bite offers a symphony of tastes and textures that’s both comforting and surprising. Whether enjoyed as a whimsical dinner creation, a memorable addition to brunch menus, or a way to introduce unexpected flavors to your palate, our Deviled Egg Pasta is a celebration of culinary innovation that invites you to savor the familiar in a whole new and delightful way.”
Deviled Egg Pasta
Ingredients
8 ounces elbow macaroni, cooked and drained
6 eggs, boiled and yolks removed and separated
½ tsp salt
½ tsp pepper
½ tsp paprika
¼ tsp cayenne pepper
¼ tsp white pepper
2 celery stalks sliced thin
½ cup mayonnaise
1 tbsp ketchup
1 tbsp mustard
1 small red onion chopped
1 tbsp white vinegar
1 tbsp granulated sugar
Green onions for garnishing
Directions
- FIRST STEP:
- Cook macaroni according to package directions, rinse, cool and set aside
- Cut hard boiled eggs in half and put yolk into a separate bowl
- SECOND STEP:
- Chop the egg whites and add to the macaroni bowl
- Add in the chopped onion and sliced celery
- THIRD STEP:
- Mash the egg yolks with a fork
- Add the mustard, ketchup, mayonnaise, sugar and vinegar and combine well
- FOURTH STEP:
- Stir this sauce into the macaroni bowl and combine well
- Garnish with green onion and serve
- Enjoy!