Deviled Egg Macaroni Salad

By Peggie

Ingredients

• for the dressing:
• 11 and 1/2 cups uncooked macaroni pasta
• 55 hard boiled eggs chopped
• 22 celery stalks chopped
• 1/2cup1/2 cup chopped red onion
• 33 pickle spears chopped
• 1/4cup1/4 cup mayo
• 1/2cup1/2 cup sour cream
• 3tbsp3 tbsp yellow mustard
• 1tbsp1 tbsp pickle juice
• 1/4tsp1/4 tsp salt
• 1/4tsp1/4 tsp black pepper
• 1/2tsp1/2 tsp paprika
• 1tbsp1 tbsp chopped parsley

Details

Servings 6
Preparation time 15mins
Cooking time 22mins

Preparation

Step 1

Cook macaroni according to instructions on packaging. Drain, rinse with cold water.
Place macaroni in a large mixing bowl.
Add chopped eggs, celery, red onion and pickles.
In a small mixing bowl or measuring cup, whisk together mayo, sour cream, mustard, pickle juice, salt, pepper and paprika. Pour over salad. Stir gently to coat.
Cover bowl with saran wrap and chill for at least 1 hour.
Garnish with chopped parsley. Serve.
Recipe Notes
This salad is better when cold. It gives the flavors time to mingle and come together. You can skip mayo and use ranch salad dressing instead.