Deviled Egg Pasta Salad

Many of our friends know, but I haven’t really talked about it on here yet, that a couple months ago we started the urban farming journey with our own chickens and chicken coop.

It only seemed like a natural progression after making the leap from our tradition of Summer gardening, to year round gardening. I mean, we went from the simple tomatoes, summer squash, peppers, and rows of corn- to cabbages, broccoli, carrots, garlic bulbs, pumpkins, and potatoes.

If anything, it really was a natural progression since the chickens create a natural compost. That in turn gets woven into the garden beds for nutrient rich soil, resulting in an amazing crop.

I mean, we planted seeds a month ago and I was hoping a couple of them would sprout vines and we’d get a few pumpkins by Thanksgiving.

1 lb penne pasta
1/2 cup mayonnaise
1/4 cup light sour cream
1 tbsp yellow mustard
10-12 hard boiled eggs, roughly chopped
1 tbsp vinegar
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
1/4 cup dill pickle relish
1/3-1/4 cup thinly sliced celery

Cook the pasta according to the package directions. Drain, and run under cold water until all the pasta is cool. Set aside.
Add the mayo, sour cream, salt, pepper, paprika, vinegar, mustard, relish, & celery. Whisk together until evenly combined.
Add the pasta to the bowl, gently tossing to combine until everything’s evenly coated.
Fold the eggs into the pasta, cover, and refrigerate until chilled- at least two hours.

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