Saturday, May 16, 2015

The Devil Made Me Do It Pasta Salad

Slave was given a bag of “Easter” pasta. Each piece made into “Easter” shapes. A decorated egg, a bunny etc. etc. Pasta is pasta and is not going to go bad as long as it is sealed. The question was how to make this different? Well at Easter, a ham is often cooked. Deviled eggs are always present. Slowly a theme came to mind. Deviled Eggs, deviled ham it all goes together, why not a Deviled Pasta Salad?

This important thing here is to let each part get cold before mixing. I'll let you find your own favorite way to hard cook the eggs. Slave is a push over for spring pastels so maybe this can brighten up your table for some weekend or maybe a pot luck or private picnic. Whatever, you will enjoy this filling salad.

½ thinly diced red onion
¼ cup balsamic vinegar
1 teaspoon sugar
8 ounces large elbow macaroni
12 hard-cooked eggs
½ cup mayonnaise
3 tablespoons yellow mustard
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ C sweet pickle relish
1½ cups very thinly sliced celery
1½ cup diced ham
Smoked paprika (optional)


First start cooking the hard cooked eggs. While that is going, dice the red onion. You might find lately the red onions are a bit harsher than usual, this is because of the drought. Soak it in cold water for about 5 minutes and drain.

Cut up the ham. Be sure to cut off the “skin” or rind.

Slice up the celery.

In a saucepan combine the drained onion, vinegar & sugar. Bring this to a simmer and let go stir occasional for about 5 minutes. This will in effect pickle the onion.
Cook the pasta as directed. Drain and rinse well with cold water; set aside.

Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.

For dressing: place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and the onion & vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside.

In a large bowl combine the chopped egg whites, pickle relish, celery, macaroni. Stir it well and seal to chill up to overnight.
When ready to serve: Add the stir up the dressing; toss to combine. Top with reserved egg; sprinkle with additional sweet paprika and pepper.
If the sauce is thick, add about ½ cup of milk and stir well. 

Here is a special song for tonight:

Striving everyday to serve my Master Indy better.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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