Deviled Egg Pasta salad



Used up bits and pieces of leftover pasta to make this salad. Lots of fresh ingredients and a nicely blended dressing. Next time, I think I will use Miracle Whip instead of mayonnaise and increase the amount of mustard to get just the right balance of flavors.



  • 16 oz. salad macaroni or Ditalini pasta
  • 1-1/2 cups Mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons sweet pickle relish
  • 6 hard boiled eggs, sliced
  • 2-3 ribs celery, finely chopped
  • 1/2 cup black olives, sliced
  • 4 oz. jar pimientos, drained
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon paprika
  • garnish with green onions


  1. Prepare pasta according to the directions, drain and let cool completely.
  2. Prepare hard boiled eggs, let cool and slice.
  3. In a large mixing bowl, combine all the ingredients except eggs and mix with pasta until blended. Gently fold in eggs. Garnish with green onions.
  4. Chill until ready to serve.

~ ~


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s