Deviled Egg Pasta Salad

A TWIST on two great meals that are easy to do.

You will need: Medium Pot with Lid (for eggs) Medium Pot and Colander (for pasta) Small Mixing Bowl and Spatula (for dressing) Large Mixing Bowl and Salad Tossers Sharp Knife and Chopping Board

1 cup Full Fat Mayo

1/4 cup Sour Cream

1 1/2 tbsp Mustard

1/2 tsp EACH: Sugar, Salt, Hot Sauce (or to taste)

1/4 tsp White Pepper

9oz / 250g Dried Macaroni

6-8 Hard Boiled Eggs, diced

1/3 cup Bacon, cooked, cooled and chopped

1/3 cup sweet relish

1/3 cup / 1 large stalk Celery

1/ 3 cup Onion, finely diced

1 tbsp Chives, finely diced Few pinches of Smoked Paprika, to serve Method:

Pasta: Pop your pasta in salted boiling water and cook until al dente. Drain in a colander (strainer) and rinse with cold water until completely cold. Ensure you’ve drained all the water, then place in a large mixing bowl. Dressing: In a small mixing bowl combine mayo, sour cream, mustard, sugar, salt, white pepper and hot sauce. Taste test for seasoning and adjust if desired.

Pasta Salad: To the large mixing bowl of pasta add hard-boiled egg, bacon, celery, onion, chives and relish. Pour in the dressing and use salad tossers to mix everything. Serve: Sprinkle over a few pinches of smoked paprika. Tightly cover and store in the fridge or serve right away.