Devilled Egg Pasta Salad

Serves 4 for ± R100

Preparation time: 20 minutes

Cooking 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, chopped
• 2 medium gherkins, chopped
• Handful dill, chopped
• Salt and pepper
• Paprika for dusting

Method:

1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer for 10 minutes for hard boiled eggs. Drain and cool in cold water. Peel the shells off. Cut the eggs in half, remove the yolks and chop the whites.
2. Meanwhile, cook the macaroni according to packet instructions.  
3. Mash the egg yolks with a fork. Stir in the yoghurt, mayonnaise and mustard. Mix through the macaroni.
4. Combine the egg whites, onion, gherkins and dill. Keep some out as garnish and mix the rest through the macaroni mixture.
5. Season the pasta with salt and pepper. Spoon into a serving bowl. Dust with paprika and sprinkle over reserved ingredients.

Tips:

• Older eggs are easier to peel than fresh eggs. Buy your eggs at least a week ahead if you plan on making boiled eggs.
• This salad is great to make ahead and store in the fridge for up to 5 days. Add more mayo or yoghurt if the sauce absorbs too much during this time.