Deviled Egg Pasta Salad

I  love this delicious pasta salad for a summer side dish for camping, picnics and potlucks.

So easy to make, especially if you use your instant pot to cook the pasta and boil the eggs.

Ingredients:

8 hardboiled eggs

1 ½ cups elbow macaroni (uncooked)

1 cup mayonnaise

1 tablespoons Dijon mustard

1 tablespoon white vinegar, or fresh lemon juice

1 clove garlic, finely minced or crushed to paste

½ teaspoon each salt and black pepper, adjust to taste

½ cup chopped olives (green preferred)

2 stalks celery, chopped

¼ cup onion, chopped

¼ cup chopped pimento or red pepper

2 or 3 green onions w/ tops, sliced thin

1/4 cup bacon crumbles

½ teaspoon smoked paprika

Hard boil the eggs, then chill and peel.

Boil pasta, rinse in cold water and drain well.

Transfer pasta to large serving bowl.

Chop olives, onions, celery and pimento, mix into pasta.

Add salt and pepper to taste.

Slice eggs in half and separate yolks from whites. 

Set whites aside.

Place yolks in a small bowl and mash with a fork. Mix in mustard, minced garlic, vinegar or lemon juice and mayonnaise, to make the dressing.

Stir dressing into pasta mix until well combined. Now chop egg whites and stir into pasta.

Top with paprika and bacon crumbles. Cover and chill for a couple hours before serving.