DEVILED EGG PASTA SALAD + BRAVO RECAP: Secret Lives Mormon Wives EP 3&4 | The Valley | Summer House

Welcome back to Amelia Is Not a Chef episode 5, the pop culture cooking show where I serve up the ultimate summer recipes while breaking down your favorite Bravo shows and reality TV drama from the previous week! In Episode 5, I'm making an easy, creamy Deviled Egg Pasta Salad—the perfect make-ahead side dish for summer BBQs, Fourth of July cookouts, and all your warm-weather parties. Think egg salad meets pasta salad… but better.

FULL RECIPE BELOW

The Gossip we're Cooking Today
Secret Lives of Mormon Wives Episodes 3 & 4: Why this season is reality TV gold and who’s emerging as the true villain.
The Valley Episode 6: Is Danny an alcoholic or just misunderstood? Thoughts on Nia, Janet, and the wild dinner showdown.
Summer House Finale: Danielle vs. Lindsay, Jesse vs. Lexi, and why Craig & Paige’s breakup feels like a PR disaster.
PLUS: Hot gossip on Kris Jenner’s new face, Erika Jayne & Jesse Solomon, and a Sonia Morgan dine-and-dash moment 👀

CHAPTERS
0:00 Welcome Back + What’s On Today’s Menu
1:55 Pop Culture Extravaganza
7:03 Secret Lives of Mormon Wives Ep 3 & 4
28:55 The Valley Ep 6
46:49 Summer House Ep 15
55:52 Conclusion

All recipes are found here: https://www.ameliaisnotachef.com

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Deviled Egg Macaroni Salad
INGREDIENTS
1 lb Rotini Pasta or Macaroni
9 Hard Boiled Eggs
1 ½ cups mayonnaise
1 ½ cups diced celery
1/2 cup honey
1/3 cup dijon mustard
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne (optional)
Dill, freshly chopped (optional)
3/4 cup gherkins

INSTRUCTIONS
Hard boil your eggs by placing 9 eggs in a medium or large pot. Fill the pot with water, covering the eggs by 1 inch. Heat eggs with high heat until boiling. Once boiling, turn stove off and set a timer for 8-9 minutes- this will produce a nice creamy center. Once the timer goes off, remove eggs from hot water and place them into an ice water bath. Once eggs have cooled, peel and chop them.
While the eggs are cooling, mix together mayonnaise, honey, mustard, celery salt, salt, pepper, and cayenne in a large bowl.
Fold in diced celery and eggs and gherkins if using.
Add the cooked pasta and carefully mix thoroughly. Refrigerate for 1-2 hours before serving.

Optional: If the pasta absorbs too much sauce over time, make a little extra dressing and mix it in before serving.

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