The dressing for this really straightforward Deviled Egg Pasta Salad is made from creamy deviled egg filling.

I love egg salad and deviled eggs. So, I combined the two with some pasta and Greek salad minus the tomatoes and onions, to get this wonderful cold salad for lunch.

Interestingly, the eggs are not deviled! They are basically, mashed like egg salad. But since it is difficult to edit the name in the corresponding video, we will stick it. Come to think of it, the name should be Pasta Egg Salad.

But I wanted to try it the real deviled egg way – separate the egg whites from the egg yolks, and mix the yolks with the other mayo, sour cream and mustard.

Maybe next time I will top it with a couple of deviled eggs. Talking of toppings, you can add fresh chives, and paprika as desired. if you like a lot of crunches add celery and red onion.

You can serve right after preparing, but salads like this are always a little better after the flavours have a little time to marinate. After refrigerating, you may need to add a little more mayo and sour cream/ greek yogurt to freshen it up before serving again. Leftover pasta tends to get dry.

For recipe see the link below:
https://youtu.be/jN_CQoT4-Aw