Chilled pasta salad with a devilled egg dressing delivers that favorite sweet-sour flavor in a delightful side dish.


  • 4 hard-boiled eggs
  • 4 ounces elbow macaroni
  • 1/2-3/4 cup mayonnaise, as desired
  • ½ TBSP dijon mustard
  • 1 tsp horseradish sauce
  • 1/2 tsp white vinegar
  • 1 tsp sugar
  • 1 tsp finely minced garlic
  • 1/4 tsp kosher salt (or, to taste)
  • 1 dash smoked paprika
  • 1 TBSP green onions or chives
  • 1/8 cup cooked and crumbled bacon (optional)


  • 1. Boil the eggs until the yolks are firm (5 minutes). Remove from heat and cool
  • 2. Peel the eggs and separate the yolks from the whites
  • 3. Chop the egg whites and set aside
  • 4. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
  • Add the mayonnaise, mustard, vinegar, horseradish sauce, sugar, garlic, salt, and paprika to the bowl with the egg yolks. Whisk to combine.
  • Meanwhile, cook the pasta according to the directions on the package
  • Drain in a colander and rinse until the pasta is cool.
  • Add the cool pasta to the dressing in the bowl and stir to coat the pasta.
  • Add the green onions and egg whites. Stir to combine.
  • Garnish with additional green onions and paprika, as desired.

NOTE: May be served immediately or refrigerated for a chilled salad