Devilled Eggs Pasta Salad
Recipe - SuperValu Online
Devilled Eggs Pasta Salad
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
2 tbsp Apple Cider Vinegar
2 tsp Caster Sugar
1 stick Celery thinly sliced
2 tbsp Dijon Mustard
8 medium Egg
400 g Fusilli pasta
100 g Mayonnaise
2 tbsp Mustard
1 tsp Paprika plus extra to decorate
6 medium Spring Onions sliced
1 pinch Salt
1 pinch Pepper
Directions
- Cook the pasta as per pack instructions, then drain, rinse in cold water and refrigerate until ready to use.
- In a second saucepan, bring some water to the boil and simmer the eggs for 8 minutes. Turn off the heat and pour cold water over the eggs. Once cooled, peel the eggs and remove the yolks of 6 eggs, set aside, then chop the remaining egg white to combine with the pasta. Slice the last 2 eggs in quarters to decorate the pasta. Set aside.
- In a bowl, crush the reserved cooked egg yolk, adding the mayonnaise, mustard, vinegar, paprika, and sugar. Stir until combined and season with salt and pepper.
- In a large bowl, combine the cooked pasta with the spring onions, celery, chopped egg white and combine with the mayonnaise mixture.
- Season and transfer to a serving bowl, then garnish with the quartered eggs, sprinkle with an extra dusting of paprika and store in the fridge until ready to serve.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Lifeforce Apple Cider Vinegar (500 ml)
€3.99€7.98/l
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Celery Import (1 Piece)
€0.99
Bunalun Organic Dijon Mustard (200 g)
Only €2.25
€2.25€11.25/kg
Daily Basics Mixed Weight Eggs (12 Piece)
€2.29€0.19 each
SuperValu Fusilli Pasta (400 g)
€1.50€3.75/kg
SuperValu Mayonnaise Light (425 g)
€1.25€2.94/kg
Colman's Mustard Original English (100 g)
€1.95€19.50/kg
Funky Soul Smoked Paprika (39 g)
€0.89€2.28/kg
SuperValu Scallions Bunch (1 Piece)
€0.89
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Recipe
- Cook the pasta as per pack instructions, then drain, rinse in cold water and refrigerate until ready to use.
- In a second saucepan, bring some water to the boil and simmer the eggs for 8 minutes. Turn off the heat and pour cold water over the eggs. Once cooled, peel the eggs and remove the yolks of 6 eggs, set aside, then chop the remaining egg white to combine with the pasta. Slice the last 2 eggs in quarters to decorate the pasta. Set aside.
- In a bowl, crush the reserved cooked egg yolk, adding the mayonnaise, mustard, vinegar, paprika, and sugar. Stir until combined and season with salt and pepper.
- In a large bowl, combine the cooked pasta with the spring onions, celery, chopped egg white and combine with the mayonnaise mixture.
- Season and transfer to a serving bowl, then garnish with the quartered eggs, sprinkle with an extra dusting of paprika and store in the fridge until ready to serve.