Deviled Egg Macaroni Pasta Salad

Deviled Egg Macaroni Pasta Salad
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  1. 1/2 cup thinly sliced red onion
  2. 1/4 cup cider vinegar
  3. 1 teaspoon sugar
  4. 8 ounces large elbow macaroni
  5. 12 hard-cooked eggs
  6. 1/2 cup mayonnaise
  7. 3 tablespoons country Dijon-style mustard
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon smoked paprika
  10. 1/4 teaspoon cracked black pepper
  11. 1/2 cup chopped sweet pickle
  12. 1 1/2 cups very thinly sliced celery
  13. Smoked paprika and/or pepper (optional)
  1. In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.
  2. Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.
  3. Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.
  4. 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.
  5. 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.