Somewhere, once upon a time, I came across a recipe for a mustard pasta salad made with stone ground mustard and eggs. I made it several times and then lost the recipe and forgot about it. The other day, in the grocery store, I noticed a jar of stone ground mustard on the clearance shelf and it reminded me of the salad.
I still haven’t found the recipe, so I went from memory. It turned out pretty good. Cook a box of your favorite pasta shape, drain, and rinse. Hard boil six eggs (or use leftover Easter eggs). Put in a generous scoop of miracle whip (or mayo – I just prefer miracle whip). Add a couple tablespoons of mustard – more or less to your taste preference. Shell the eggs, chop them up and stir them in. Add more miracle whip or mustard.