Egg and Pasta Side (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 hard-boiled eggs, chopped up after peeling
02 -
8 oz of small pasta (like elbows or ditalini)
03 -
1/3 cup of diced pickles
04 -
1/2 cup of finely chopped red onion
→ Dressing
05 -
1 teaspoon garlic powder
06 -
3/4 cup mayonnaise
07 -
A tablespoon of Dijon mustard
08 -
A pinch of salt and pepper
09 -
Half a teaspoon of paprika, plus a little extra for serving
10 -
1 tablespoon pickle brine
→ Garnish
11 -
Some green onions, sliced thin
12 -
Extra paprika to sprinkle on top
# Instructions:
01 -
Follow the package instructions to cook the pasta. Then drain it and cool it under cold water. Put it all in a big bowl for mixing.
02 -
To the pasta, add mayo, pickle brine, Dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, and a dash of salt and pepper. Stir until everything is mixed well.
03 -
Let the salad chill in the fridge until you’re ready to eat it.
04 -
When it’s time to serve, top it with green onions and a bit more paprika for that final touch.
# Notes:
01 -
Great for summer BBQs or springtime gatherings
02 -
Can be prepped in advance and kept cold
03 -
It tastes just like deviled eggs in salad form!