Deviled Egg Macaroni Salad
Description
Make a cold pasta salad that tastes just like yummy deviled eggs. It's easy and quick to make, but best of all, it's delicious. Feel free to change amounts or adding or subtracting ingredients to your taste.
Ingredients
8 large hard boiled eggs*
12 oz. elbow macaroni, uncooked
1/4 t. salt
1/4 t. freshly ground black pepper
2 T. Dijon mustard
1 c. mayonnaise
3 medium dill pickles, chopped
1/2 medium red onion, chopped
2 ribs celery, chopped
1/2 c. black olives, sliced
1/2 t. smoked paprika
1 T. chives, chopped
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Peel cooked eggs; cut each in half; remove egg yolks; transfer all yolks to a bowl; chop up egg whites; set aside.
Cook the macaroni according to the package instructions; drain; rinse with cold water. Set aside.
Mash up egg yolks with a fork; season with salt and pepper. Add more salt and pepper, if needed. Add mustard and mayonnaise to the egg yolks; stir until well combined. Add the macaroni to a large bowl; add egg yolk mixture, chopped egg whites, pickles, onion, celery, olives and paprika; stir well until combined. Season to taste. Garnish with more paprika and chives.
*To get perfect hard boiled eggs each time, add eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boilwith big boiling bubbles, turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 - 12 minutes. Run cold water over the eggs; peel under the cold tap, to make it easy to peel the eggs. Also, adding a bit of salt or vinegar to water for the eggs, will prevent the eggs from cracking while cooking.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
8 servings.