This is the pasta salad that I make the most for my family, because everyone chows it down! It’s super easy to make and if you and your family love deviled eggs or egg salad, I really think that you will enjoy this particular pasta salad as much as we do.
Another bonus, I always have the ingredients on hand, so that is another reason it’s my “go to” pasta salad.
Of course you could tweak it, too. A little bacon crumbled over the top wouldn’t be a bad thing. I use dill pickle relish because that is what our family likes, but if you prefer sweet pickle relish you certainly can use that. Coarsely chop up some baby dills or gherkins to make the pickle more prominent. I use the brine from the sweet relish jar, to give it some sweet twang. You could always use vinegar. If you use dressing instead of mayo, I won’t judge! Play around with it. Use the ingredients that you like to use when you make deviled eggs. To me, this recipe just has a great balance.
1 pound Cavatappi Pasta ( I used half bow ties & half medium shells, because that is what I had on hand when I made this )
6 Large Hard Boiled Eggs, chopped*
2 cups Mayo
3 Tbsp Yellow Mustard ( a mix of yellow & dijon is also yummy! )
1/3 cup Dill Pickle Relish
2 Tbsp Sweet Pickle Juice
1 tsp Sugar
Sea Salt & Fresh Ground Black Pepper to taste
Paprika for garnish
Optional for those that don’t have picky eaters:
1/2 cup Finely Chopped Vidalia Onion
1/2 cup Finely Chopped Celery
Cook your pasta in salted water until al dente.
Drain and let cool in the strainer, but do not rinse with cold water
In a large bowl add the mayo, mustard, dill relish, sweet relish brine, sugar & chopped eggs ( onion & celery if using )
Mix thoroughly. Add pasta to the mixture and give it a good mix.
Taste and add salt and pepper to taste.
You could add more sugar, too if you find that it is too tart or tangy.
Transfer the pasta to your serving bowl and evenly sprinkle the top with paprika
Cover and place in fridge until completely cooled and ready to serve.
*If you are looking for a “no fail” way to prepare hard boiled eggs, this is what I do:
Place eggs in a small pot ( one that has a lid ) and cover eggs with water.
Bring to a boil, uncovered. Turn the heat off and cover the pot with a lid.
Set a timer for 20 minutes and leave the pot of eggs alone.
In a medium size bowl add 6 ice cubes and about 3 cups of cold water.
When the timer goes off, with the lid on the pot, drain the hot water off of the eggs.
Give the eggs a good shake with the lid still on the pot, to crack the shells.
Drop the eggs into the ice water and let sit for 10 minutes.
Peel the eggs while holding them under the water.
To easily chop the eggs, use a cooling rack.
Place the rack over a bowl and press the eggs down through the grates.
Easy, breezy & you’ll never chop eggs any other way 🙂