Tomato Pasta Salad with Deviled Eggs

1. Prepare the gluten-free pasta according to directions on box.
2. Prepare all other ingredients.
3. Allow the pasta to cool for 10-15 minutes.
4. In a medium bowl, mix all ingredients with oil and maple syrup.
5. Add in pasta and coat well (add a little bit more olive oil if need be, so it’s well covered).
6. Refrigerate overnight to allow for the flavours to come out fully.

To make Deviled Eggs you will need

1. 4 Eggs
2. 1 Teaspoon Vinegar
3. 1 Teaspoon Oil
4. 1/2 Teaspoon Mustard
5. pinch of Salt
6. pinch of Pepper
7. 1/2 Teaspoon Paprika
8. 1/4 Teaspoon Worcestershire sauce
9. Place 4 eggs in a pot, fill with water about 1 inch above the top of the eggs.
10. Cover the pot and bring the water to a boil.
11. Remove the pot from the stove and let sit for 15 minutes to complete the boiling process and harden the yolk centres.
12. Run cold water into the pot or remove eggs and place into an ice bath. Allow the hard-boiled eggs to sit for 5 minutes until cold.
13. Peel the egg shells. Be careful to not damage the egg whites.
14. Cut the eggs in half, lengthwise.
15. Gently apply pressure to the edges, squeeze the egg yolk centres out. You can also use a spoon to scoop out the yolks. Place the egg yolks into a mixing bowl and the egg white halves onto your serving plate.
16. Mix in your ingredients – vinegar, oil, mustard, salt and pepper, sugar, and Worcestershire sauce – into the bowl with the egg yolks.
17. Blend until smooth, adding more spices according to your preference.
18. Using a spoon spread the filling into the egg white halves.
19. Sprinkle paprika on top.
20. Serve on top of pasta salad.