Description
A chilled, protein-packed pasta salad blending deviled egg filling with snap peas, herbs, and tangy flavors. This no-cook, easy-to-prepare dish offers a refreshing, textured meal perfect for meals or picnics.
Ingredients
Gluten-free pasta 12 oz.
Hard-boiled eggs 4 large
Mayonnaise 1/2 cup
Dijon mustard 1 tbsp
Lemon juice 1 tbsp
Celery, chopped
Red onion, chopped
Parsley, chopped
Dried pickles
Instructions
Bring 4-quart pot of water to boil
Add pasta, cook 8-10 minutes until al dente
Drain immediately, rinse with cold water
Spread on baking sheet to fully cool
Whisk mayo, mustard, salt, lemon, paprika in bowl
Stir in 1/2 tsp sugar if using store-bought lemon juice
Check acidity balance before adding to salad
Combine cooled pasta with celery, red onion, parsley
Gently fold in egg pieces avoiding mashing
Evenly distribute dried pickles through mixture
Chill sealed container 30 minutes before plating
Notes
Rinse pasta directly after draining to remove clumping starch
Chop extra egg halves to preserve rounded pieces
Chill in sealed plastic container for portable storage
Add 1/2 tsp black pepper after chilling for salt balance
Use drained, salted dill pickles to control sodium levels
Taste dressing separately before mixing; add salt gradually
Avoid underseasoning by adjusting gradually
Prevent watery ingredients by allowing drained pickles to sit briefly
- Prep Time: 20
- Category: Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg