Deviled Egg Macaroni Pasta Salad

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)


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 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.

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