Deviled Egg Macaroni Pasta Salad
Description
Get togethers and picnics call for special side dishes and this one is very special. It's rich and creamy like deviled eggs but in a pasta salad.
Ingredients
8 oz. elbow macaroni
6 large hard boiled eggs
8 oz. elbow macaroni
2 1/2 T. prepared yellow mustard
1 t. kosher salt
1/4 t. smoked paprika, divided
1/2 c. finely diced red onion
1/2 c. diced celery from 1 medium stalk
1 small, thinly sliced green onion, for garnish, optional
* sliced hard boiled eggs garnished on top, optional
Directions
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Hard boil 6 large eggs; cool; peel.
Cook pasta according to package direction; drain; cool.
While pasta is cooking, prepare the deviled egg ingredients.
On a cutting board, slice the hard boiled eggs long ways, removing the egg yolks. Place the yolks in a medium-sized bowl; leave the egg whites on the cutting board.
In the medium sized bowl, mash the egg yolks with a fork until very fine. Add the mayonnaise and mustard to the mashed egg yolks. Whisk the mashed yolks, mayonnaise and mustard vigorously until mixture is smooth. Stir in the kosher salt and 1/2 t. paprika. Set aside.
Slice egg whites into small cubes. Combine the macaroni, egg whites, red onion and celery together; stir.
Transfer the deviled egg pasta salad to a serving bowl. Sprinkle on 1/4 t. paprika. Garnish with green onions, if desired.
Serve immediately.
4 servings.
Tip: This can be prepared about 30 minutes to 1 hour in advance and kept covered in the refrigerator, but the longer the time before serving, the pasta will absorb the mayonnaise mixture and will not be as creamy.