This salad called to me: I love deviled eggs and pasta salad. To combine the flavors sounded like a really good plan. I was reluctant to add the celery because as I’ve probably said too many times: I dislike it. But in a salad with so many other flavors going on, I thought I could probably handle it. I wanted to follow the recipe for once! I know, that’s so not me. We’ll see how far that goes.
I started by preparing the pasta. I boiled it in salted water until it was al dente. Later I wished I’d boiled it a tish longer when it started soaking up all of the dressing. I just added some milk, but I’m getting ahead of the story.
As the pasta cooked I measured stuff into the large bowl: mayo, sour cream, mustard, sweet pickle relish, black olives, pimentos and paprika. Yes paprika, did you blink at that as I did when I first read it? I haven’t seen paprika in a salad since my mom used to make her bowls of potato salad all pretty by sprinkling it on top! Maybe it’s making a revival.
I chopped 3 tablespoons of fresh dill and added it to the bowl.I reluctantly chopped 2 ribs of celery and added it to the salad bowl.When the eggs were cooled I peeled them and diced them. The recipe said to “slice” but the pictures didn’t show sliced eggs. I wanted the egg pieces smaller, hence the dicing.
The other tweak I used was to chop the green onions and fold them into the salad with the eggs. Just garnishing the servings wasn’t enough. We liked our green onions in our salads, so it became my other deviation from the directions.
I folded in the eggs and green onions, along with salt and pepper and put the salad into a container and into the fridge overnight. I agreed with some of the comments who said it would taste better when it had a chance for the flavors to mingle. We had the salad for dinner the next evening.
The salad had gotten a bit dry again since the macaroni had absorbed more of the dressing. I simply stirred in another splash of milk.
We loved this salad. It truly was like egg salad with pasta. It gave me a new egg salad recipe as well! Adding black olives, sweet pickle relish, mustard and pimentos would be a nice touch to egg salad. I don’t usually make egg salad but I would make that one!
Deviled Egg Macaroni Salad
- 16 oz salad macaroni or Ditalini pasta (I used small rings)
- 1½ cups mayonnaise
- 3 tablespoons sour cream
- 2 tablespoon mustard
- 2 tablespoons sweet pickle relish
- 2-3 ribs celery finely chopped
- ½ cup black olives; sliced
- 4 oz jar pimientos; drained
- 3 tablespoons fresh dill; chopped
- 1 teaspoon paprika
- 6 hard boiled eggs; diced
- cold milk, 1/4 cup at a time if it is too dry
- salt and pepper to taste
- 1/4 cup green onions; chopped
Prepare hard boiled eggs. Cool in cold water, peel and dice.
In a large mixing bowl combine all the ingredients except eggs. Mix until well blended. If it’s a bit dry, add milk. I used about 1/4 cup.
Gently fold in eggs and green onions. Taste test, adding salt and pepper as desired.
Chill until ready to serve. Best prepared a day in advance.
Adapted from Butter Your Biscuit