Best 4 Kittencals Creamy Egg Dressing For Pasta Salad Recipes

When the weather turns warm, there's nothing quite like a refreshing pasta salad to hit the spot. And when it comes to pasta salad recipes, Kittencal's Creamy Egg Dressing is a classic for a reason. This delicious dressing is made with a base of mayonnaise, sour cream, and Dijon mustard, and it's flavored with a variety of herbs and spices. It's the perfect complement to a variety of pasta shapes, vegetables, and proteins.

In addition to the classic Creamy Egg Dressing recipe, this article also includes two variations: a lighter version made with Greek yogurt instead of mayonnaise, and a vegan version made with tofu instead of eggs. So whether you're looking for a classic pasta salad dressing or something a little different, you're sure to find a recipe you'll love in this article.

Here are our top 4 tried and tested recipes!

KITTENCAL'S CREAMY GREEK-STYLE PASTA SALAD

Kittencal's Creamy Greek-Style Pasta Salad image

If you are a lover of Greek salad and Greek food then you are certain to enjoy this --- once you make this a few times you will most likely need to play around with the dressing ingredient to suit taste, I have listed 1/3 cup mayonnaise to be added to the dressing you may need to adjust the mayonnaise amount to desired creaminess after the salad is mixed --- plan ahead this salad needs to chill for at least 4 hours before serving

Provided by Kittencalrecipezazz

Categories Vegetable

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb dry rotini pasta
1 small cucumber (peeled, seeded and chopped)
2 tomatoes, chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped (or use 5-6 green onion, chopped)
1/2 cup sliced kalamata olive
1 1/2 cups cubed feta cheese (you will need more for the dressing)
salt (to taste)
fresh ground black pepper (to taste)
1 fresh garlic clove (or use 1/2 teaspoon garlic powder)
1/2 cup olive oil
1/4 cup crumbled feta cheese
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
1/4 teaspoon dried basil
1 teaspoon sugar
1/3 cup mayonnaise (more if needed mixed in the salad at the end)

Steps:

Cool the pasta in boiling water until al dente; drain then rinse well under cold water.
Place the pasta in a large bowl.
Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
For the dressing; in a processor place the garlic clove and process until minced.
Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste).
Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 488.3, Fat 25.7, SaturatedFat 7.6, Cholesterol 31.8, Sodium 529.2, Carbohydrate 52.2, Fiber 3.2, Sugar 5.8, Protein 13.1

KITTENCAL'S CREAMY ITALIAN SALAD DRESSING

Kittencal's Creamy Italian Salad Dressing image

This dressing must chill for 6 or more hours before serving don't even think about serving it right away as the flavors intensify with chilling time, even better if made a day ahead, I have left the Parmesan as optional you may add in or omit, you may adjust all amounts to taste.

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 12

Ingredients

3/4 cup olive oil
1/3 cup mayonnaise (do not use salad dressing)
2 teaspoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 large garlic cloves, minced (or to taste) or 1/2 teaspoon garlic powder (or to taste)
1 1/2 teaspoons seasoning salt or 1 teaspoon white salt
2 -4 teaspoons white sugar, more if needed to taste or 2 -4 teaspoons corn syrup
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/3 cup freshly grated parmesan cheese (optional)
fresh ground black pepper (to taste)

Steps:

In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing.
Season with black pepper then mix in Parmesan cheese (if using).
Adjust all ingredients to taste.
Cover, and refrigerate for 6 or more hours before using.

KITTENCAL'S BEST DEVILED EGGS

Kittencal's Best Deviled Eggs image

These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573

Provided by Kittencalrecipezazz

Categories < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)
2 tablespoons milk (or 2 tablespoons half-and-half cream)
1 teaspoon dried parsley flakes
1/2 teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
1/2 teaspoon ground mustard powder
1/8-1/4 teaspoon dried dill weed (or to taste)
1/4 teaspoon salt (or to taste, I use seasoned salt)
1/4 teaspoon paprika (a little more for dusting the eggs)
1/8 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder

Steps:

Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
In a small bowl, mush yolks well with a fork, leaving no small lumps.
Add next 10 ingredients (adjusting to suit taste) mix well to combine.
Spoon or pipe egg yolk mixture evenly into the whites.
Sprinkle with paprika.
Cover tightly with plastic wrap.
Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

Nutrition Facts : Calories 40, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.4, Sodium 56, Carbohydrate 0.4, Sugar 0.3, Protein 3.2

KITTENCAL'S POTATO SALAD WITH EGGS

Kittencal's Potato Salad With Eggs image

I like to call this a great starter recipe as you can add in other things such as bacon or cooked ham, even chopped gherkin pickles, chopped parsley, the choice is yours! --- for best flavor use mayonnaise and salad dressing ---there is 4 hours chilling time all together for this recipe, so plan ahead. --- you will also find a slightly different version of my recipe here http://kittencalskitchen.com/2009/04/05/kittens-potato-salad-with-eggs-and-ham/

Provided by Kittencalrecipezazz

Categories Potato

Time 5h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs red potatoes, peeled (cut into half or quarters, depending on the size of potatoes)
boiling salt water (with 2 tablespoons white vinegar)
3 -4 tablespoons white wine vinegar (use white wine vinegar to drizzle on potatoes)
4 hard-boiled eggs, peeled
4 -6 green onions, chopped
1 stalk celery, finely chopped
1/2 cup Hellmann's mayonnaise
1/2 cup Miracle Whip
1 cup sour cream
1 teaspoon garlic powder (or to taste)
1 tablespoon Dijon mustard
1 teaspoon season salt (or to taste) or 1 teaspoon white salt (or to taste)
1/2-1 teaspoon fresh ground black pepper (or to taste)

Steps:

Cook the potatoes in boiling salted water until just fork-tender.
Lift out with a slotted spoon into a large bowl.
Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk until combined (there will be some small pieces of yolk, not to worry!).
After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also).
Pour over the dressing and mix well to combine.
Season with more salt and pepper.
Cover and chill for a minimum of 2 hours before serving.

Nutrition Facts : Calories 450.8, Fat 23, SaturatedFat 6.9, Cholesterol 149.4, Sodium 1672.5, Carbohydrate 50.3, Fiber 8.4, Sugar 7.3, Protein 15.2

Tips:

Use fresh ingredients. Fresh eggs, mayonnaise, and sour cream will give your dressing the best flavor.
Don't overcook the eggs. Overcooked eggs will be tough and rubbery. Cook them just until the whites are set and the yolks are still slightly runny.
Use a good quality mayonnaise. A good quality mayonnaise will be thick and creamy, and it will help your dressing to emulsify properly.
Use a good quality sour cream. A good quality sour cream will be thick and tangy, and it will help to balance out the richness of the mayonnaise.
Season your dressing to taste. Add salt, pepper, and other seasonings to taste until you achieve the desired flavor.
Chill your dressing before serving. This will help to thicken the dressing and make it more flavorful.

Conclusion:

Kittencal's Creamy Egg Dressing is a delicious and versatile dressing that can be used on a variety of pasta salads, potato salads, and vegetable salads. It's also a great topping for sandwiches and wraps. With its creamy texture, tangy flavor, and hint of sweetness, this dressing is sure to please everyone at your table.