Eggy Pasta Delight (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 cooked eggs, chopped up after peeling
02 -
8 ounces of a small type of noodle (like elbows or ditalini)
03 -
⅓ cup pickles, finely diced
04 -
½ cup of red onions, diced
→ Dressing
05 -
1 tablespoon mustard (preferably dijon)
06 -
A pinch of salt and pepper, adjusted to your liking
07 -
¾ cup classic mayo
08 -
½ teaspoon paprika (extra for topping later)
09 -
A teaspoon of garlic powder
10 -
1 tablespoon liquid from pickle jars
→ Garnish
11 -
Some green onions, sliced thin
12 -
More paprika for a topper
# Instructions:
01 -
Follow the pasta package for cooking directions, drain, and use cold water to rinse. Put it all in a big bowl.
02 -
Combine the cooked pasta with mayonnaise, pickle juice, mustard, eggs, onions, pickles, garlic powder, paprika, and a pinch of salt and pepper. Stir everything until mixed evenly.
03 -
Put it in the fridge to cool until you’re ready to serve.
04 -
When ready to eat, sprinkle extra paprika and green onions on top.
# Notes:
01 -
Ideal dish for summer or spring get-togethers
02 -
You can prepare it in advance and chill it for later
03 -
It’s got the taste of deviled eggs in salad form