Mimosa Devilled Egg Pasta Salad
A lovely combination of classic pasta salad and egg salad come together in this easy to make side dish. Crunch from celery and bacon, and finished with chives, greens and grated hard boiled egg, this dish would be lovely as part of brunch spread, a Spring shower, anniversary lunch, or family bbq.
Ingredients
Salad
- 4 oz (115 grams) small pasta, like macaroni, ditallini, shells etc
- 4 large hardboiled eggs cooled down
- 3 rashers of bacon cooked, crumbled and cooled
- 1 large celery rib finely chopped
- 2-3 green onions thinly sliced
Dressing
- 1/2 cup (125 ml) mayonnaise
- 1/3 cup (80 ml) skyr or Greek yogurt
- 1 lemon, zested and juiced
- 2 tsp Dijon mustard, or more to taste
- 2 tsp sugar
- 1/2 tsp sweet smoked paprika, or what you have on hand, except for hot Hungarian paprika
- kosher salt, to taste
- black pepper, to taste
Garnishes
- chopped chives
- pea or broccoli shoots
Instructions
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Cook, drain and cool the 4 oz of pasta. See blog post for more details on cooling options.
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Peel three of the cooled eggs and separate the yolks from the whites. Leave the remaining egg in the fridge.
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Chop the whites and set aside. Grate the yolks into a large bowl. I use a microplane for this. Use what you have on hand.
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To the grated egg yolks, add 1/2 cup mayonnaise, 1/3 cup skyr or yogurt, 2 tsp of lemon juice, 2 tsp of mustard, 1 tsp of sugar, and 1/2 tsp of paprika. Add in 1/2 tsp of salt and black pepper. Mix well. Taste and re-season as desired, using the remaining sugar for that classic taste. Adjust the creaminess of the dressing: if you want it creamier add a bit more mayonnaise. If you want it looser, add a bit more lemon juice. If you like the texture but want to taste more lemon, add some of the zest you made.
Assemble
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To the large bowl with the dressing add in the cooled pasta, chopped egg whites, crumbled bacon, chopped celery, and sliced green onions. Gently toss.
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If serving immediately, set out in the bowl or plate you want to use. Garnish with some chopped chives and pea or broccoli shoots.
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Take the remaining hard boiled egg from the fridge, peel and grate it over the large large holes of a box grater. Sprinkle this over the salad.
Recipe Notes
If you are making this ahead, the salad can be stored in a sealed container in the fridge till you are ready to serve.
When you take it out, it may have stiffened up as the pasta absorbed the dressing. To loosen it, whisk some more mayonnaise with lemon juice and season with some salt , pepper, paprika and even sugar as you desire. Taste it and then gently fold it into the salad.
Only add the grated egg just before serving.
You can make the boiled eggs in advance and store in the fridge for up to four days in advance.
An easy way to boil the eggs is to add them to a small pot filled with 1/2 inch of boiling water. Cover and steam for 10 minutes. Immediately transfer the eggs to an ice bath to cool down.
This makes enough to feed six as a side dish.