DEVILLED EGG PASTA SALAD
RECIPE TYPE
Salad, Appetizers
SERVES
8 to 10
Prep: 15 min
Cook: 12 min
Stand: 14 min
Ingredients
1 pkg (450g) Longo’s Fusilli Pasta
8 large Longo’s Enriched Coop Eggs
1 cup Longo’s Mayonnaise
1/4 cup Longo’s Dijon Mustard
1/2 tsp each salt and pepper
1 cup chopped celery
1/2 cup each chopped green onion and chopped radish
1/4 cup chopped Longo’s Gherkins (optional)
Longo’s Essentials Paprika, for garnish
Directions
Cook pasta in boiling salted water until tender, adding 1 to 2 extra minutes to the package timing, as needed, for tender noodles; drain and rinse under cold water to cool.
Place eggs in saucepan; cover with cold water. Bring eggs to a boil. Remove from heat; cover and let stand for 14 minutes. Remove eggs to an ice water bath to cool completely before peeling.
Whisk mayonnaise with Dijon, salt and pepper in large bowl. Grate cooled eggs into mayonnaise mixture and stir to combine. Fold in cooked, cooled pasta, celery, green onion, radish and gherkins, if using. Spoon into serving bowl and sprinkle with paprika.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 11g | Fibre 2g |
Fat 24g | Sugar 2g |
Carbs 35g | Sodium 560mg |
