Happy Labor Day friends!
I noticed on my Facebook feed today that not many people knew what Labor Day was for. In fact most mistakenly thought it was a military holiday. Here is some info from Wikipedia:
Labor Day in the United States is a public holiday celebrated on the first Monday in September. It honors the American labor movement and the contributions that workers have made to the strength, prosperity, and well-being of their country.
So Labor Day is actually a well deserved day off for hardworking Americans. Obviously, not everyone got the day off, but you all do deserve it and I thank each and every one of you who work hard to make our country what it is today.
Today I am sharing a perfect pasta salad for your Labor Day cookouts.
This Deviled Egg Macaroni Pasta Salad includes boiled eggs, pickled onions, cooked pasta, and all the makings of a creamy chilled salad. I found this recipe in an issue of Better Home and Gardens and just had to share.
Ingredients:
Makes 8-10 servings
- 1/2 cup thinly sliced red onion
- 1/4 cup cider vinegar
- 1 tsp sugar
- 8 oz large elbow macaroni pasta
- 10 hard cooked eggs
- 1/2 cup mayonnaise
- 3 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 cup chopped sweet pickle {relish}
- salt/pepper, to taste
Directions:
- In a small saucepan combine onion, vinegar, and sugar.
- Bring to a simmer, stirring occasionally.
- Remove from heat and set aside.
- Meanwhile, cook macaroni according to package directions.
- Drain then rinse with cold water and set aside.
- Coarsely chop 2 eggs; set aside.
- Halve remaining eggs; separate yolks from whites.
- Coarsely chop egg whites; set aside.
- For dressing: place yolks in a bowl and mash.
- Add mayonnaise, mustard, and onion mixture. Stir in smoked paprika, 1/2 tsp salt and 1/2 tsp cracked black pepper. Set aside.
- In a large bowl combine egg whites, pickles, macaroni, and dressing. Top with reserved eggs.
- Optional: top with a sprinkle of paprika.
- Chill until ready to serve.
Adapted from Better Homes and Gardens Magazine.
Cook macaroni according to package directions.
Drain then rinse with cold water and set aside.
For the pickled onions:
in a small saucepan combine onion, vinegar, and sugar.
Bring to a simmer, stirring occasionally.
Remove from heat and set aside.
Coarsely chop 2 eggs; set aside.
Halve remaining eggs; separate yolks from whites.
Coarsely chop egg whites; set aside.
Time to make the dressing.
Place yolks in a bowl and mash.
Add mayonnaise and mustard.
Add pickled onion mixture.
Stir in smoked paprika, 1/2 tsp salt and 1/2 tsp cracked black pepper. Set aside.
In a large bowl combine egg whites, pickles, and macaroni.
Now add dressing.
Mix well.
Top with reserved sliced deviled eggs.
Add a sprinkle of paprika on top for color and chill until ready to serve.
A delicious Southern side perfect for your Labor Day cookout!
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