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Prepare the Pasta: Cook the pasta according to the package directions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process and cool it down; set aside.
Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
Combine: Toss the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) into the bowl with the dressing. Fold everything together gently until the pasta and eggs are evenly coated with the creamy dressing.
Chill: Cover the bowl and refrigerate the pasta salad for at least an hour to let the flavors blend and deepen.
Serve: Before serving, stir the salad well. Sprinkle some extra paprika and garnish with chopped fresh parsley. Serve this delightful salad chilled.
Variations & Tips:
Spice it Up: For an extra kick, add a splash of hot sauce or a pinch of cayenne pepper.
Lighter Version: Substitute Greek yogurt for the mayonnaise and sour cream to cut down on calories without sacrificing creaminess.
Tangy Twist: No sweet pickle relish? Use chopped dill pickles or capers instead for a different kind of tang.
Prep Ahead: This salad tastes even better when made a day ahead, allowing all the flavors to marry beautifully in the fridge.
Herb Freshness: Consider adding fresh dill or chives for an aromatic lift.
Whip up this Deviled Egg Pasta Salad for your next event, and watch as it becomes the new favorite on the menu. It’s a simple yet impressive dish that’s sure to win hearts and taste buds alike. Happy cooking and enjoy the feast!
