Deviled Egg Macaroni Pasta Salad

By Cottontop

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)

Details

Servings 10
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

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.