DEVILED EGG PASTA SALAD
đź›’ The Picnic-Ready Ingredients:
- The Pasta & Egg Foundation:
- 1 box (16 oz) Barilla Rotini Pasta: Cooked al dente, drained, and cooled completely.
- 8 Large Eggs: Hard-boiled, peeled, and diced evenly.
- The Smooth Deviled Egg Dressing Matrix:
- 1 cup Hellmann’s Real Mayonnaise: For our rich, velvety dressing base.
- 3 tbsp French’s Classic Yellow Mustard: To give it that iconic, bright deviled egg tang.
- 1 tsp Smoked Paprika: Plus extra for a gorgeous dust on top.
- Coarse Sea Salt & Cracked Black Pepper: To taste.
- The Crisp & Crunchy Fold-Ins:
- 1/2 cup Finely Diced Celery: For a clean, refreshing crunch in every bite.
- 1/2 cup Finely Diced Red Onion: For a sharp, colorful bite.
- 1/2 cup Sweet Pickle Relish or Diced Pickles: To add a beautiful sweet and tangy balance.
- 1/4 cup Canned Green Peas: Thawed or drained for a subtle pop of sweetness and color.
- 2 tbsp Finely Sliced Green Onions: For a fresh, vibrant garnish on top.
👨‍🍳 Step-by-Step Instructions:
1. Boil and Cool the Base
Bring a large pot of salted water to a rolling boil. Drop in your Barilla rotini pasta and cook according to the package directions until it reaches a perfect al dente texture. Drain the pasta thoroughly and rinse it under ice-cold water to halt the cooking process. Set aside to dry completely. 🚰🌪️
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