My family loves my krab pasta salad and begs me to make it for every occasion, and even when there’s no occasion. As much as I love the salad, I do get tired of it and want a different pasta salad. The deviled egg macaroni salad I made recently was a nice change, but I wondered how successfully I could add imitation crab and meld the salads. My P.S. suggested I call it crabby deviled egg pasta salad.
I actually found the Ditalini pasta the deviled egg salad had suggested. They were a nice size. Small rings would also work fine if you can’t find the Ditalini. I prepared it according to the box directions for al dente, drained it and set it aside in a large bowl.
I hard boiled 6 eggs and set them in cold water. When they were room temp I peeled and diced them into the bowl of pasta. I added the drained can of black olives and the drained jar of pimentos to the pasta bowl as well.
Next I added the sweet pickle relish, chopped fresh dill, paprika and mustard. I added two cups of mayo and 1/2 cup of sour cream then decided to add another cup of mayo when it was a bit dry.
I stirred well, taste tested and added salt and pepper. My salad was ready to be covered and refrigerated overnight. Salads are always better the next day.
The salad was good! I liked the change up of having the extra flavors in a krab pasta salad. I think I still like the original best, but this one is definitely going to happen again from time to time.
Krabby Deviled Egg Pasta Salad
- 16 oz Ditalini pasta or small rings
- 6 hard boiled eggs; diced
- 2 tablespoons sweet pickle relish
- ½ cup black olives; sliced
- 4 oz jar pimientos; drained
- 3 tablespoons fresh dill; chopped
- 1 teaspoon paprika
- 2 tablespoon mustard
- 2 cups crab or imitation crab; chopped into 1/2″ pieces (I use imitation)
- 1/2 cup tablespoons sour cream
- 3 cups mayonnaise
- cold milk, a few tablespoons if it is dry the next day
- salt and pepper to taste
Prepare hard boiled eggs. Cool in cold water, peel and dice.
In a large mixing bowl combine all the ingredients. Mix until well blended.
Taste test, adding salt and pepper as desired.
Chill until ready to serve. Best prepared a day in advance.
If it’s a bit dry, add milk. I stirred about 1/4 cup into the salad the next day.