Luckytrim
Grill Master
Deviled Egg Macaroni Salad
Ingredients:
8 ounces elbow macaroni, uncooked
6 large hard-boiled eggs
1 cup mayonnaise
2-3 tablespoons Dijon mustard, or to taste
1 tablespoon white vinegar
1⁄2 teaspoon sugar
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon paprika, plus more for garnish
1⁄3 cup finely diced celery
1⁄3 cup finely diced red onion
1⁄4 cup finely diced dill pickles
2 tablespoons chopped fresh chives
Method :
Cook the elbow macaroni in a large pot of well-salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled. Set aside.
Peel the hard-boiled eggs and carefully separate the yolks from the whites. Chop the egg whites and set aside. Place the yolks in a bowl and mash with a fork until crumbly.
To the mashed yolks, add the mayonnaise, Dijon mustard, vinegar, sugar, salt, pepper, and paprika. Whisk until smooth and creamy.
In a large bowl, combine the cooked and cooled macaroni, chopped egg whites, celery, red onion, and pickles. Pour the dressing over top and gently stir until everything is evenly coated.
Transfer to a serving bowl and garnish with additional paprika and chopped chives. Chill for at least 1 hour before serving.
Ingredients:
8 ounces elbow macaroni, uncooked
6 large hard-boiled eggs
1 cup mayonnaise
2-3 tablespoons Dijon mustard, or to taste
1 tablespoon white vinegar
1⁄2 teaspoon sugar
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon paprika, plus more for garnish
1⁄3 cup finely diced celery
1⁄3 cup finely diced red onion
1⁄4 cup finely diced dill pickles
2 tablespoons chopped fresh chives
Method :
Cook the elbow macaroni in a large pot of well-salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled. Set aside.
Peel the hard-boiled eggs and carefully separate the yolks from the whites. Chop the egg whites and set aside. Place the yolks in a bowl and mash with a fork until crumbly.
To the mashed yolks, add the mayonnaise, Dijon mustard, vinegar, sugar, salt, pepper, and paprika. Whisk until smooth and creamy.
In a large bowl, combine the cooked and cooled macaroni, chopped egg whites, celery, red onion, and pickles. Pour the dressing over top and gently stir until everything is evenly coated.
Transfer to a serving bowl and garnish with additional paprika and chopped chives. Chill for at least 1 hour before serving.
