Ensalada de pasta con huevos rellenos

Ingredientes

• 12 large eggs, hard-boiled and peeled (reserve 4 yolks for the dressing)
• 12 ounces short pasta (rotini, shells, or fusilli)
• 1 cup mayonnaise (can substitute with Greek yogurt for a lighter option)
• 2 tablespoons Dijon mustard (can substitute with yellow mustard for a milder flavor)
• 1 tablespoon apple cider vinegar
• 1/2 cup finely diced celery
• 1/3 cup finely chopped red onion or green onions (green onions are milder)
• 1/4 cup sweet pickles or relish, drained
• 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
• Salt and freshly ground black pepper to taste
• Paprika for garnish
• 1 cup peas or chopped asparagus (optional) (for a healthy option)

Preparación

1. 1

   --- Preparation ---

2. 2

   Hard-boil the eggs: Place eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. Drain and transfer eggs to an ice bath to stop cooking; peel when cool.

3. 3

   Cook the pasta: Meanwhile, salt a pot of water and cook the pasta until al dente. Drain and rinse under cold water to stop cooking and toss with a drizzle of olive oil to prevent sticking.

4. 4

   Make the deviled dressing: Reserve 4 egg yolks; chop or mash the remaining hard-boiled whites and set aside. In a bowl, mash the reserved yolks with mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt, and pepper until smooth.

5. 5

   Combine: In a large mixing bowl, toss the cooled pasta with the deviled dressing, then fold in chopped egg whites, celery, onion, pickles, and herbs. Add peas or asparagus if using.

6. 6

   Chill and marry flavors: Cover and chill for at least 30 minutes to let the flavors bloom. Before serving, sprinkle with paprika and a few extra chopped yolks.