I find my inspiration in many places. Friends, family, my extensive reading, and articles, all provide the white board for creation of new combinations. For awhile I have been tinkering with this recipe. Ever since I saw this one from Ross. http://www.rosssveback.com/2013/04/deviled-egg-pasta-salad.html
I wanted to add to it the flavor of the traditional deviled Egg as made by my SIL. I also added the round shape of the Orrichetti to pay homage to the Italian influence in my hometown Milwaukee. Midwest sweetness and spiciness added by the Frank’s and the sugar. The colored whites are optional but yellow dyed whites will imbue a golden hue to the dish. Enjoy and certainly will please a crowd.
1/2 lb medium shell pasta or Orrichetti pasta, cooked in salted water, rinsed and cooled
12 hard boiled Easter eggs or dye the whites with food coloring *optional
1 1/2 cups real heavy mayonnaise
1 1/2 cups Miracle Whip
1/4 cup of sweet dill pickle relish
1 tablespoon of lemon juice
2 tablespoons of cane sugar
1 teaspoon of Frank’s hot sauce
2 tablespoons finely minced onion
2 tablespoons finely minced celery
2 tablespoons honey mustard
1 large garlic clove, minced
salt and fresh black pepper to taste
Hungarian Sweet paprika liberally dusted for garnish
Separate eggs in a large bowl, grate the yolks finely. Mix together the mayonnaise, Miracle Whip, dill pickle relish, onion, celery, lemon juice, sugar, hot sauce, honey mustard, garlic and salt/pepper to taste.
Add grated yolks and mixed in till incorporated. Stir in cooled pasta. To chop whites eggs, place in a bowl and press a sturdy whisk into them giving a rough chop. Add egg whites to salad and stir.
Cover and refrigerate overnight – top with sweet paprika and parsley dust before serving. Enjoy!