Homemade Creamy Egg and Pasta Delight Recipe

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Overview

Elevate your next gathering with this rich and flavorful Homemade Creamy Egg and Pasta Delight! Combining the tangy, creamy goodness of deviled eggs with the comforting texture of pasta, this dish is a perfect blend of classic flavors and innovative flair. Ideal for picnics, potlucks, or a hearty family meal, this recipe is easy to prepare and customizable to suit your taste. Let’s dive into the ingredients and steps to create this delicious masterpiece!

Ingredients (Serves 6-8)

• 6 large hard-boiled eggs – Fresh eggs work best for a vibrant yellow yolk.
• 8 ounces elbow macaroni pasta – Choose a high-quality brand for the perfect al dente texture.
• 1¼ cups mayonnaise – Use your favorite brand or make your own for a fresher taste.
• 2½ tablespoons yellow mustard – Adds a zesty kick to the creamy base.
• 1 teaspoon kosher salt – Enhances all the flavors beautifully.
• ¾ teaspoon smoked paprika – Provides a subtle smoky depth (adjust to taste).
• ½ cup finely chopped red onion – For a slight crunch and a pop of color.
• 1 medium stalk celery, finely diced – Adds a refreshing crispness.
• 1 green onion, thinly sliced – For a mild onion flavor and garnish.
• Optional: 1 tablespoon pickle relish – For an extra tangy twist (optional but recommended).
• Freshly ground black pepper – To taste, for an added layer of flavor.

Equipment Needed

• Large pot for boiling pasta and eggs
• Mixing bowl
• Spoon or spatula for stirring
• Sharp knife and cutting board
• Colander for draining pasta
• Measuring cups and spoons

Instructions

1. Prepare the Hard-Boiled Eggs

• Place the 6 large eggs in a single layer at the bottom of a large pot. Cover them with cold water, ensuring the water level is about an inch above the eggs.
• Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 10-12 minutes.
• Transfer the eggs to a bowl of ice water to cool for 5 minutes. This makes peeling easier. Once cooled, peel the eggs and set them aside.

1. Cook the Pasta

• Fill the same large pot with water, add a generous pinch of salt, and bring it to a boil.
• Add the 8 ounces of elbow macaroni and cook according to the package instructions until al dente (typically 7-9 minutes). Stir occasionally to prevent sticking.
• Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process. Set aside to cool completely.

1. Prepare the Dressing

• In a large mixing bowl, combine the 1¼ cups mayonnaise, 2½ tablespoons yellow mustard, 1 teaspoon kosher salt, and ¾ teaspoon smoked paprika. Stir until smooth and well-blended.
• If you’re using the optional pickle relish, add it now for an extra burst of flavor.

1. Chop the Eggs and Vegetables

• Slice the peeled hard-boiled eggs in half. Remove the yolks and place them in a small bowl. Mash the yolks with a fork until crumbly, then mix them into the mayonnaise dressing.
• Chop the egg whites into small pieces and set aside.
• Finely chop the ½ cup red onion, dice the celery stalk, and thinly slice the green onion. Add these to the dressing mixture and stir to combine.

1. Assemble the Salad

• Add the cooled elbow macaroni and chopped egg whites to the bowl with the dressing and vegetables. Gently toss everything together until the pasta is evenly coated with the creamy mixture.
• Taste and adjust seasoning with additional salt, pepper, or smoked paprika if desired.

1. Chill and Serve

• Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
• Before serving, give the salad a quick stir. Garnish with extra sliced green onions or a sprinkle of smoked paprika for a beautiful presentation.
• Serve chilled as a side dish or a light main course, paired with crusty bread or a fresh green salad.

Cooking Tips

• Make Ahead: This dish tastes even better the next day as the flavors deepen. Prepare it up to 24 hours in advance and store it in the refrigerator.
• Customization: Add diced bell peppers, shredded carrots, or even crispy bacon bits for a personalized touch.
• Egg Perfection: For easy peeling, use eggs that are 7-10 days old rather than very fresh ones.

Nutritional Information (Approximate per Serving)

• Calories: 320
• Protein: 9g
• Fat: 22g
• Carbohydrates: 23g
• Note: Values may vary based on specific ingredient brands and portion sizes.

Serving Suggestions

This Homemade Creamy Egg and Pasta Delight pairs wonderfully with grilled meats, fresh fruit, or a crisp cucumber salad. It’s also a hit at summer barbecues or holiday gatherings. Serve it in a large bowl with a serving spoon for a family-style presentation, or portion it into individual cups for an elegant touch.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again, as the pasta may absorb some of the dressing over time.

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