Deviled Egg Macaroni Salad

By cindygwest

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

Adapted from midwestliving.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.

Tip

* If the mixture gets a little dry after storing, you can stir in a little milk.

Nutrition Facts

(Deviled Egg Macaroni Pasta Salad)
Servings Per Recipe 10, vit. A (IU) 508, Potassium (mg) 195, vit. C (mg) 1, calcium (mg) 50, iron (mg) 2, sugar (g) 4, pro. (g) 11, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, Folate (µg) 88, fiber (g) 1, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 422, Polyunsaturated fat (g) 6, Niacin (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Monounsaturated fat (g) 4, carb. (g) 21, sat. fat (g) 3, chol. (mg) 228, Fat, total (g) 15, cal. (kcal) 273