Deviled Egg Pasta Salad

I like deviled eggs, and I like pasta salad.  The other day I was thinking about making a pasta salad to eat for lunch the rest of the week.  I also was thinking about deviled eggs.  I decided to see if I could make a pasta salad with the flavor of deviled eggs.  So Deviled Egg Pasta Salad was born.

I finally got brave and turned my camera so it would take a more vertical picture.  These are better for Pinterest so they say.  I also tried putting text on my  photos for the first time.  There is hope that this old grandma can get in the groove yet.  Now if I can just get brave enough to actually use my DSLR.

When I am making a salad just for me, I always use ingredients that I like.  Change or sub ingredients to fit your tastes.  I had green onions that needed to be used up, other wise I would have used another variety of finely chopped onion.

Since pasta seems to absorb dressing, it may be necessary to add a little more mayonnaise or some sour cream after the salad has set for awhile.

Deviled Egg Pasta Salad
2 c. small shell pasta or other small pasta
6 eggs, hard cooked
1/2 c. thinly sliced green onion or 1/3 c. finely diced yellow, white or red onion
1/3 c. finely diced red pepper
2 ribs celery, cut in half vertically and thinly sliced on the diagonal
10 black olives, cut into eighths
1 medium dill pickle, finely chopped
2/3 c. mayonnaise
1 T. Dijon mustard
1 T. white wine vinegar
1/4 t. coarse ground pepper

Cook pasta in boiling water according to package directions.  Drain.  Cool with cold water and thoroughly drain again.  Pour into large mixing bowl.  Peel eggs and cut in half.  Remove yolks and put in a small mixing bowl.  Chop the egg whites and add to the pasta.  Add onion, red pepper, celery, black olives and dill pickle.  Stir to combine ingredients.  Using a fork, mash the yolks until very smooth.  Add mayonnaise, Dijon mustard, vinegar and pepper to the egg yolks.  Beat until well combined.  Spoon dressing over the pasta and mix until pasta and vegetables are thoroughly coated.  Cover and chill until ready to serve.  Makes 4 generous servings.

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Maple Mustard Pork Tenderloin

Hi all, I think that I have gotten my ISP and other life challenges worked out so will be posting more often.  Thanks for stopping by and reading my blog.

I have said before that I fix quite a lot of pork tenderloin.  Hubby and I both like it, and it is frequently on sale.  The ones I purchase weigh 24 ozs.

Recently I prepared Maple Mustard Pork Tenderloin.  I seasoned the pork with a new seasoning from McCormick called Perfect Pinch.  I used the Roasted Garlic and Bell Pepper flavor.  McCormick doesn’t know I exist.  I am just sharing what I used.  Use seasonings of your choice.

I used Balsamic vinegar and spicy brown mustard in the Maple Mustard glaze.  Other vinegar or mustard flavors could be used which would result is slightly different flavors.

This is a very easy to do recipe.

Maple Mustard Pork Tenderloin
1 (24 oz.) pork tenderloin
seasoning of your choice to rub into the pork
1/2 c. pure maple syrup
1/4 c. vinegar (I used Balsamic)
1/4 c. brown sugar
1 T. mustard (I used Spicy Brown)

Remove tenderloin from refrigerator about 30 minutes to 1 hour before putting it in the oven.  Rub on all side with desired seasonings.  Set aside to allow meat to lose its chill.  In a 1 cup glass measuring cup measure maple syrup.  Add vinegar, brown sugar and mustard to maple syrup and blend with a wire whisk until mustard is well blended into other ingredients.  Preheat oven to 350 degrees.  When ready to put tenderloin into the oven, pour about 1/4 cup glaze over the meat.  Place in oven and roast 45 minutes to 1 hour, basting with additional glaze every 15 minutes until the temperature on a meat thermometer reads 155 to 160 degrees.  Let tenderloin rest 5 to 10 minutes before slicing.  Heat remaining glaze mixture in microwave for about 1 minute and serve with the pork.  Makes 4 to 6 servings.

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