Deviled Egg Pasta Salad

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{Photo updated April 2014}

We're hardcore deviled egg fans. One side of my family are downright competitive when it comes to the battle of who gets the last one at any family gathering. Christmas? Thanksgiving? July 4? Funeral? Baby shower? Doesn't matter the occasion - those deviled eggs will be on the table (or heads may roll!).

So imagine a deviled egg and all that goes with it. Now imagine it mixed into a pasta salad. Y'all, it's magical. I kid you not - this salad tastes just like a deviled egg with 1) less eggs to peel and 2) way easier to make for a crowd. And since there are chopped eggs throughout, I can't imagine anyone complaining about this salad sitting in the place of their beloved deviled egg tray.

Okay, okay... maybe it'll be a great accompaniment to a deviled egg tray for families like mine.

Put this on your Easter menu for me, okay? And report back on how the deviled egg addicts in your family reacted. I live too far from my family to experiment on them :)

Since it's almost spring weather (maybe? hopefully?) this would be great to serve alongside a burger straight off the grill. It's so easy to throw together and delicious!

Deviled Egg Pasta Salad

1 pound small pasta 

3 cups mayonnaise or Miracle Whip

2 tablespoons yellow mustard

1 teaspoon white vinegar

Salt and pepper, to taste

6 hard boiled eggs, peeled and chopped

1/2 cup pickle relish (sweet or dill - whichever you prefer. We are sweet people!)

Paprika

Cook pasta according to directions on box. When finished, drain and rinse well in cold water.

Whisk together the mayonnaise, mustard, vinegar, salt, and pepper. Gently fold in the cold rinsed pasta, chopped eggs, and relish. Taste for seasonings and adjust as needed.

Before serving, sprinkle with paprika.

*it's best served next day so if you can, make it ahead of time, cover, and refrigerate overnight

Source: Cassie Craves