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 pepper
- 1/2 cup chopped sweet pickle
- 1 1/2 cups very thinly sliced celery
- Smoked paprika and/or pepper (optional)
Directions
- In a tiny saucepan combine onion, vinegar and sugar. Provide a simmer, stirring from time to time. Remove from heat put aside.
- Meanwhile, prepare macaroni based on package directions. Drain and rinse well with cold water put aside.
- Coarsely chop one egg put aside. Halve remaining eggs separate yolks from whites. Coarsely chop egg-whites put aside.
- For dressing, place yolks inside a medium bowl mash having a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Progressively stir by 50 percent Tablespoons of. water, salt, paprika, and pepper. Put aside.
- Inside a large bowl combine the egg-whites, pickles, celery, macaroni, and dressing toss to mix. Top with reserved egg sprinkle with a lot more smoked paprika and pepper. Serve at the same time or cover and chill as much as 6 hrs.
In the Test Kitchen
When the mixture will get just a little dry after storing, you are able to stir inside a little milk.
Diet Details (Deviled Egg Macaroni Pasta Salad)
- Per serving:
- 273 kcal cal.,
- 15 g fat
- ( 3 g sitting. 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 derive from a couple,000 calorie diet