Deviled Egg Pasta Salad (Edit recipe)

If you love deviled eggs this Deviled Egg Pasta Salad is for you! This pasta salad is perfect to take along to your backyard gatherings and it can even be made ahead of time. It's perfect with grilled chicken, steak, pork and just about anything else! I created this for my husband who is forever asking me to make him deviled eggs. I thought this would be a fun change and boy did everyone devour it! I can’t wait for you to try it!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	426
Fat:	26 g
Carbohydrates:	37 g
Protein:	12 g
Cholesterol:	30 g
Sodium:	503 mg
Fiber:	8 g
Sugars:	2 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 8-10

Ingredients

16 oz Chickpea Pasta, I like Banza
6 whole Eggs, hard boiled & peeled
1 cup Avocado Oil Mayonnaise
2 pieces Celery, diced
0.25 cup Onion, diced
1 Tbsp distilled White Vinegar
2.5 tsp Dry Mustard Powder, or more to taste
1 tsp Salt
0.5 tsp Black Pepper
1 tsp Smoked Paprika

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta to slightly al dente, drain & rinse with cold water, allowing to cool
Combine in a small bowl, egg yolks, mayonnaise, vinegar, salt, pepper & mustard, mixing well
Chop the egg whites
In a large bowl add pasta, celery, onion & egg whites, toss with rubber spatula
Add mayonnaise mixture to pasta tossing well
Sprinkle with smoked paprika
Enjoy this recipe by Penny's Primal!