Deviled Egg Macaroni Pasta Salad

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24 users rated this recipe an average rating of 4.0
  • Makes: 10 servings
  • Serving Size: 3/4 cup
  • Yields: 9 cups
  • Prep: 30 mins
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Deviled Egg Macaroni Pasta Salad
Ingredients
1/2
cup thinly sliced red onion
1/4
cup cider vinegar
1
teaspoon sugar
8
ounces large elbow macaroni
12
hard-cooked eggs
1/2
cup mayonnaise
3
tablespoons country Dijon-style mustard
1/2
teaspoon salt
1/2
teaspoon smoked paprika
1/4
teaspoon cracked black pepper
1/2
cup chopped sweet pickle
1 1/2
cups very thinly sliced celery
 
Smoked paprika and/or pepper (optional)
Directions
  1. In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.
  2. Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.
  3. Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.
  4. For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in Tbsp. water, salt, paprika, and pepper. Set aside.
  5. 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
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