Deviled Egg Pasta Salad

Every once in awhile, I serve something that everyone likes.  And I mean everyone.

I am usually a bit surprised by it and this time was no exception.  People went wild for this pasta salad.  I have served it twice, both times to a different crowd and WOW!  What a hit!  As my friends and family raved, I kept saying the same thing.

Really?

There isn’t anything terribly special or amazingly different about this pasta salad.  It doesn’t have any revolutionary flavor combinations that will blow you away, nor does it include any trendy food items (no Sriracha or Nutella in this one…)  And perhaps, that simplicity in itself, is the reason for its popularity.  It is one of those sides that I can’t believe I have never made before.  So obvious!  So simple.  Obviously, when I say everyone loves this, I am speaking in very broad generalizations.  Of course, if deviled eggs aren’t your bag, or pasta salad in general gives you the heebie jeebies, then go ahead and pass on this one.  But for the masses, it is a nice change from potato salad and coleslaw.

If feels good to finally post this here because I have been sitting on this recipe for nearly a month, waiting for Memorial Day weekend to arrive so that you could add it to your menus.  It is already on my list; right next to some barbecued ribs , this veggie combo, and these Cherry Hand Pies.  Wether you make it or not, I am so glad to have it in my arsenal for pot luck dinners, barbecues, and just lazy evenings by the lake.  By itself, leftovers are a great light lunch, but tossed with some leftover grilled chicken it makes for a fantastic, make-ahead (and no cook!) summer dinner.  Because the sauce is a bit creamy, this would go very well with whole wheat or gluten-free pasta. So it covers all your bases! This pasta salad + friends and family = happy Americans. 🙂
One Year Ago: Caesar Salad & Chocolate Cupcakes W/Orange Buttercream
Two Years Ago: Hobo Dinners
Three Years Ago: Whole Wheat Cornbread

Deviled Egg Pasta Salad
Adapted from BHG
The beautiful color of this sauce comes from paprika, but the flavor is light and mild.  I am not usually a fan of raw celery in my salads, but here it adds a freshness that just may convert me.  Don’t leave it out!

1/2 lb (8 oz) cavatappi pasta (pictured), rotini, large macaroni, medium shells, or other medium, bite sized pasta, cooked according to package directions, and cooled (This can be done up to a day ahead.)
2 stalks celery, sliced
2 T fresh chives, minced
10 hard boiled eggs, sliced or cut into large chunks, some reserved for garnish if you wish
3/4 c diced dill pickle
1/2 c mayo
1/4 c apple cider vinegar
3 T dijon mustard
large pinch of salt and pepper
1 tsp sugar
1 tsp paprika
1/2 tsp smoked paprika, optional

Place the first five ingredients in a large bowl.  Combine the remaining ingredients and pour over pasta mixture.  Gently fold together until combined.  If pasta seems dry and all ingredients are incorporated, add a TEENY TINY splash of milk and mix again, just until it comes together.  It shouldn’t be gloppy, just creamy.  Taste for seasoning and add more salt and/or pepper if needed.  Garnish with chopped boiled egg and more chives if you wish.  Chill.