But deviled eggs are so fussy to make, aren’t they? First of all, I totally suck at peeling hard-boiled eggs -- yes, yes, even if I run them under cold water and let them completely cool. I never seem to be able to peel the white part perfectly neatly from the shell. Second, it just seems like a whole lot of work -- peeling the eggs, halving them, taking out the yolks, mixing the yolks with various other ingredients, stuffing the yolks back in the eggs...I just don’t have time for that.
So this pasta salad is my compromise. It tastes like a deconstructed deviled egg, with the yummy addition of pasta. There’s nothing not to love about this!
Deviled Egg Pasta Salad
1 pound elbow macaroni
3 cups Miracle Whip or mayonnaise
2 tablespoons yellow mustard
1 teaspoon white vinegar
Salt and pepper to taste
6 hard-boiled eggs, peeled and chopped
1/4 to 1/2 cup dill pickle relish (depending on how pickle-y you like it)
1. Cook pasta according to directions on box; drain. Rinse in cold water and drain again.
2. While pasta is cooking, whisk together Miracle Whip, mustard, vinegar, and salt and pepper.
3. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).