On hot summer days, anything cool is a welcomed food. Aunt Alisa tried this for the first time to give us more variety when eating cold pasta salads since it is a familiar taste we love. Some in our family don’t like green onions, so they were served on the side. Nana has also shared her traditional deviled egg recipe.
Ingredients
- 8 ounces elbow macaroni
- 6 hard-boiled eggs
- 1/3 cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon sugar
- ¼ teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 green onions
- ¼ cup sweet pickle relish
Instructions
- Cook pasta, drain, and let cool.
- Peel and chop your boiled eggs.
- Whisk together mayonnaise, sour cream, mustard, vinegar, sugar, paprika, onion powder, salt, and pepper until smooth and creamy.
- Add pasta, chopped eggs, green onions, sweet pickle relish.
- Gently fold all ingredients until the pasta and eggs are well coated with the dressing.
- Cover and refrigerate for at least an hour before serving.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8
