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Ingredients:
– 8 oz. pasta of your choice (e.g., bowtie, penne, or elbow macaroni)
– 6 hard-boiled eggs, peeled and chopped
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh chives or parsley
– 1/4 cup grated cheddar cheese (optional)
– 2 tablespoons chopped fresh dill
Instructions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
2. Make the deviled egg mixture: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, horseradish, salt, and pepper. Mix well until smooth.
3. Combine the pasta and deviled egg mixture: In a large bowl, combine the cooled pasta, deviled egg mixture, chopped chives or parsley, and grated cheddar cheese (if using). Mix well to combine.
4. Chill the salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
5. Garnish with fresh dill: Just before serving, sprinkle the chopped fresh dill over the top of the salad.
6. Serve and enjoy: Serve the Deviled Egg Pasta Salad chilled, garnished with additional chopped chives or parsley if desired.
Tips and Variations:
– Add some heat to the salad by sprinkling a pinch of cayenne pepper or red pepper flakes over the top.
– Mix in some diced bell peppers, cherry tomatoes, or cucumber slices to add extra flavor and texture.
– Substitute Greek yogurt or sour cream for some of the mayonnaise to reduce the calorie count.
– Use different types of pasta, such as shells or elbow macaroni, to change up the texture of the salad.
Nutrition Information (per serving):
– Calories: 420
– Protein: 22g
– Fat: 24g
– Saturated Fat: 4g
– Cholesterol: 180mg
– Carbohydrates: 30g
– Fiber: 2g
– Sugar: 4g
– Sodium: 350mg