Deviled Egg Macaroni Pasta Salad

• Vegetarian

• Produce

  • 1 1/2 cups Celery
  • 1/2 cup Red onion

• Refrigerated

  • 12 Eggs, hard cooked

• Condiments

  • 3 tbsp Country dijon-style mustard
  • 1/2 cup Mayonnaise
  • 1/2 cup Sweet pickle

• Pasta & Grains

  • 8 oz Elbow macaroni, large

• Baking & Spices

  • 1/4 tsp Black pepper, Cracked
  • 1/2 tsp Paprika, smoked
  • 1 Paprika and/or pepper, Smoked
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/4 cup Cider vinegar

Found on bhg.com

Directions

• In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside. Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside. Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside. For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside. In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.

Nutrition