Deviled Egg Pasta Salad

One of my favorite things about potlucks and family/friend gatherings is, yes, the food. Where there’s food, there’s usually some really great side dishes.

I love the idea of BYOD (bring your own dish), because even though there’s your typical and usual entrees and dishes, most of them are made totally different from family to family, person to person.

One of those dishes is my favorite, pasta salad. This dish is extremely versatile and I don’t think I’ve ever eaten a recipe that alike to someone, unless of course it was a recipe off the back of a seasoning packet (don’t get me wrong me all on board for a traditional Italian dressing pasta salad). 

My point is they’re all different. I recently had an impromptu craving for pasta, pickles, and deviled eggs, all at once, and I just so happened to have all the ingredients on hand, so I thought why not throw it all together and make a pasta salad?! 

I honestly didn’t even think it would turn out well at all, it was just a completely random craving, turned science project, but in the end it turned out quite yummy, at least to me and my sometimes so random appetite and taste palette. And after making it and trying it, I loved it so much I have actually made it a few times since. So I thought I’d share it with you here. Hope you enjoy!

Deviled Egg Pasta Salad Recipe

Ingredients

• 16 oz Dry Ditalini Pasta

• 15 oz Crema Salvadoreña

• 1 oz Ranch dip packet

• 1 jar Diced dill mini pickles (save juice)

• 12 or more Diced hard boiled eggs

• Mayo (Duke’s preferred)

• Seasoning of choice, to taste

Instructions

1. Cook pasta completely according to box instructions, strain and let cool while preparing all other ingredients – you can use any small pasta (I like radiatore or ditalini).

2. Dice your pickles (save your juice for later) — you can also use dill pickle relish in replacement of your fresh diced pickles if you prefer), and then dice your hard boiled eggs. If dicing, I use this chopper from Amazon with its small dicer attachment, and it works great in my opinion! Once diced, set aside.

3. Prepare ranch dip mix: pour half your crema (or any preferred sour cream) into a small mixing bowl, followed by your ranch dip powder. Give them a thorough mix. Pour a little bit of your pickle juice in your crema jar, close crema lid tightly and give a good shake. This will prevent all the remaining crema from sticking to the sides – we want to use it all. Pour remaining crema into your already mixed ranch mix and make sure it is well combined and all the way mixed. Set aside.

4. When pasta has cooled, add

5. Combine all your ingredients in your serving dish. Drizzle one light drizzle pass or mustard or add a quick pass of dry mustard over your pasta, or as much as desired. Give all your ingredients a good mix to ensure well combined. Let cool 1. Fridge before serving.

6. Once everything has cooled (at least an hour) give one more good mix. If it seems to be dried out after sitting, add a little mayo to creamy it up a bit (I usually add about 1/4 cup more). You can also pour a little more of your pickle juice to the pasta for more flavor.

7. It’s now ready to go! Enjoy.