Saturday, August 31, 2013

Deviled Egg Macaroni Salad

I thought maybe it was time for a recipe!


1/2 cup thinly sliced red onion

1/2 cup apple cider vinegar

1 tsp. sugar

8 oz. small elbow macaroni

12 hard-cooked eggs

1/2 c. mayonnaise

3 T. Dijon mustard, country style

1/2 tsp. salt

1/2 tsp. smoked paprika

1/4 tsp. black pepper

1/2 cup sliced sweet pickle

1 1/2 c. very thinly sliced celery

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. Half remaining eggs, separate yolks from whites. Coarsely chop egg whites and set aside.
For dressing: place yolks in a medium bowl, mash with a fork. Add mayonnaise, mustard, vinegar mixture; mix well.
Gradually stir in 2 T. 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 chopped egg and sprinkle lightly with additional smoked paprika and pepper. Serve at once or cover and chill for two hours. Makes 10 servings.

This is one of the best  macaroni salad recipes!

This would be great for Monday if you're having a barbecue, a selection of salads is always a good thing.

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