Deviled Egg Macaroni Pasta Salad
- 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.
From the Test Kitchen
If the mixture gets a little dry after storing, you can stir in a little milk.
Nutrition Facts (Deviled Egg Macaroni Pasta Salad)
- Per serving:
- 273 kcal cal.,
- 15 g fat
- (3 g sat. fat,
- 6 g polyunsaturated fat,
- 4 g monounsatured fat),
- 228 mg chol.,
- 422 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 4 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
How To Video
Marilyn Krupa-Burns 341 Days Ago
I've been making something similar for years. Difference is, I use red Hungarian sweet pepper relish (try it--worth the search). I don't boil the vinegar, etc. I only use a splash of vinegar, add celery seed to this, and one secret ingredient is to add a couple of tablespoons of creamy French dressing to the Salad dressing or Mayo before mixing it all in. No one really notices its in there, but it adds quite a bit of Oomph to it.
Larry Haberman 1322 Days Ago
Made this for a family gathering. Everyone loved it. A suggestion from my wife was to dice the onions next time instead of thinly slicing them.
Vickie Kuhn 1326 Days Ago
Made this tonight to go with our ribs and it was wonderful. Easy to make. This recipe will definitely make it to the regular rotation for future meals.