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Deviled Egg Macaroni Pasta Salad
Makes 8-10 servings
Ingredients
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
Instructions
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.
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 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, macaroni, and dressing. Top with reserved eggs.
Optional: top with a sprinkle of paprika.
Chill until ready to serve.
Notes
Adapted from Better Homes and Gardens Magazine.
For The Love Of Food Blog