Recipe of the day: Budget-friendly devilled egg pasta salad
It's easy to prepare, crowd-pleasing and packs plenty of protein and flavour in every bite.
Devilled egg pasta salad marries the creamy tang of devilled eggs with the comforting bite of pasta. This dish is a picnic, potluck, or light lunch staple, boasting tender pasta, diced eggs, fresh veggies, and a tangy dressing. It’s quick to whip up, crowd-pleasing, and bursting with protein and taste per forkful. Serves 4 for approximately R100.
Prep time: 20 minutes | Cook time: 20 minutes
Ingredients:
- 4 eggs
- ½ x 500 g elbow macaroni pasta
- 80 ml (⅓ cup) plain yoghurt
- 80 ml (⅓ cup) mayonnaise
- 15 ml (1 tbsp) Dijon mustard
- 1 small red onion, minced
- 2 medium gherkins, minced
- Handful of fresh dill, chopped
- Salt and pepper to taste
- Paprika for garnish
Method:
1. Crack eggs into a medium saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes for perfectly hard-boiled eggs. Drain and chill in cold water before peeling.
2. Cook the macaroni following package instructions.
3. Mash the egg yolks with a fork, then combine with yoghurt, mayonnaise, and Dijon mustard. Toss with the macaroni.
4. Toss the mashed yolks, macaroni, diced onions, gherkins, and dill together.
5. Season pasta with salt and pepper.
6. Portion into a serving bowl, garnish with reserved ingredients, and dust with paprika.
Written by urgent.news from The Citizen's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
