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It was a hot summer’s day. My mind was floating off to summers gone by and to picnics and family get-togethers. And then I remembered… pasta salad. Now there’s something I’ve always loved and it always screamed ‘summer’ to me. But I was looking for something a little different. Something as good as grandma’s (well as good as hers as possible) but with a twist. And here it is. Deviled egg pasta salad. Everything good in one salad. Deviled eggs (you probably figured that). Pasta (and you probably were expecting that too). And dill pickles. What? Yep, no celery. Dill pickles instead.
In A Pickle
This is a dill pickle-flavor-packed pasta salad, make no mistake about it. Now me, I love that flavor so I put a bit extra in my deviled egg pasta salad. You might want to cut it back a bit. Or add more. I don’t know you. Maybe you love pickles even more than I do.
No More Pickles?
Did you use up your jar of dill pickles? Great! Now don’t toss out that wonderful pickle brine! It’s great for a lot of things. It’s great in a burger sauce. Perfect in a fry dipping sauce. Or use it to marinade chicken before throwing it on the grill!
But wait… it’s ok! You can buy pickle juice in jugs now! How awesome is that!!!! I always need more than I have saved up, anyways. Now I can just buy another jug!
- Kosher Dill Pickle Brine: Our world famous pickle…
- Many Uses: Pickle Juicers can add an extra zing to…
Mr. Egg Challenged
I dunno what it is about me and hard boiling eggs. I can’t boil eggs in a pan of water on the stovetop to save my life. Believe me, it bugs the heck out of me, too. I consider myself to be almost-competent in the kitchen. But not when it comes to eggs.
So what do I do? Practice more? No. I bought an egg cooker. And darn if this thing doesn’t crank out perfect eggs. Each and every time. All of the time!
- SAFETY FEATURES: Automatic safety shut-off and…
- INCLUDED ACCESSORIES: Comes with poaching tray…
Also try my ham salad sandwiches!
Deviled Egg Pasta Salad
Equipment
Ingredients
- 1 pound elbow macaroni
- 10 eggs boiled, peeled, chopped
- 3-4 large dill pickles chopped
- 8 ounces pimientos chopped, drained
- ½ cup onion chopped
- 1 ½ cups mayonnaise
- ⅓ cup prepared yellow mustard
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the pasta per the package instructions.
- Rinse and drain well and place in a large bowl.
- Add the chopped eggs and pickles along with the pimientos, onions, mayonnaise and mustard.
- Stir gently to get well-combined.
- Season with salt and pepper to taste and stir.
- Refrigerate until ready to serve.
Notes
Nutrition
Nutritional values are approximate.
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