DEVILED EGG MACARONI SALAD
Here is a delicious macaroni salad made with all the ingredients we use to make stuffed eggs. This egg-stuffed macaroni salad is creamy and the crunch of onions and dill pickles makes it even more delicious.
Ingredients
- 3/4 cup mayonnaise
- 1/4 teaspoon smoked paprika
- 1 teaspoon of white vinegar or fresh lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1/4 teaspoon cayenne pepper
- 6 hard-boiled eggs
- 8 ounces of ditalini, small penne pasta or elbow macaroni
- 1 garlic clove, finely chopped or crushed to stick
- 1/2 teaspoon kosher salt, adjust to taste
- 2 tablespoons of green onions
- 2 tablespoons of red onion, finely chopped
- 1/4 cup cooked and crumbled bacon (OPTIONAL)
Instructions
First, cook pasta according to package directions, adding a generous tablespoon or more of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cold. While the pasta is cooking, peel the eggs and separate the yolks from the whites.
Then, chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to squeeze them through a fine metal strainer into a large mixing bowl. Add mayonnaise, mustard, vinegar, garlic, salt, paprika and pepper to the bowl along with the egg yolks. Whisk to combine.
Add the fresh pasta to the dressing in the bowl and toss to coat the pasta. Add the red onion, green onions and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired.
Serve immediately or cover and refrigerate until ready to serve. Happy Cooking Time.
Notes
COOKING NOTE: For perfectly smooth and creamy stuffed eggs, place the yolks in a metal colander. Use a wooden spoon to quickly squeeze them through the colander. They will be almost powdery. Scrape the colander and add the toppings of your choice!
