Deviled Egg Pasta Salad
Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks.
Ingredient
- 4 cups cooked elbow macaroni pasta
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon mustard
- 8 hard-cooked eggs, chopped
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 cup diced dill pickles
Direction
- 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.
