Email to Cat      

Deviled Egg Macaroni Salad

Source of Recipe


From "Chicano Eats" by Esteban Castillo



List of Ingredients



• Salt
  
• 1 pound short pasta of your choice (I like to use cavatappi)
  
• 6 large eggs, hard-boiled
  
• ¾ cup sour cream
  
• ¾ cup mayonnaise
  
• â…“ cup juice from a jar of pickled jalapeños
  
• 1½ tablespoons yellow mustard
  
• 1½ teaspoons kosher salt
  
• ½ teaspoon freshly ground black pepper
  
• ¼ teaspoon paprika, plus more for garnish
  
• 1 cup chopped celery (3 to 4 stalks)
  
• ½ cup thinly sliced green onions (3 to 4 onions)
  
• 2 tablespoons finely chopped pickled jalapeños
  
• ½ cup chopped black olives
  
• 2 tablespoons finely chopped fresh dill, plus sprigs for garnish
  






Instructions



1. Bring a large pot of well-salted water to a boil. Drop in the pasta and cook according to the package directions. Drain and rinse with cold water to stop the cooking and help cool it down. Set aside.
   
   
2. Peel the hard-boiled eggs and separate the yolks from the whites. In a large bowl, stir together the sour cream, mayonnaise, pickled jalapeño juice, mustard, salt, black pepper, and paprika. Place the yolks from the hard-boiled eggs in a fine-mesh sieve and push them through into the bowl to break them down and make them fluffy and fine. (If your mesh sieve is too fine, you might run into issues pushing them through. If this is the case, then just mash them up with a fork.) Mix the fluffy yolks into the sour cream mixture.
   
   
3. Roughly chop up the egg whites and add them along with the celery, green onions, jalapeños, olives, dill, and cooled pasta and mix well. The pasta salad tastes best when it rests for a couple of hours in the fridge prior to serving. Just cover the whole bowl with plastic wrap and refrigerate until you're ready to serve.
   
   Right before you serve, adjust the salt to taste. Garnish with paprika and dill sprigs.
   
   Serves 6 to 8