Labadie Recipe Database

Name Deviled Egg Macaroni Salad Number of People 10 List of Ingredients 1/2 cup thinly sliced red onion 1/4 cup cider vinegar 1 tsp sugar 8 oz macaroni 12 hard boiled eggs 3/4 cup mayonnaise 1 tsp sugar 3 T country Dijon-style mustard 1/2 tsp salt 1/2 tsp smoked paprika 1/4 tsp pepper 1/2 cup chopped Dill pickles 1 1/2 cups chopped celery Description in a small saucepan, combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat, set aside (may be refrigerated overnight). Cook macaroni according to package directions. Drain and rinse well with cold water; set aside. If refrigerating overnight, toss with 2 T olive oil and 1 T lemon juice. Coarsely chop 1 egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside. For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, vinegar and onion mixture, and 1 tsp sugar; mix well. Gradually stir in 2 T water, salt, paprika, and pepper. Set aside. IN a large bowl, combine 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. Time 1 hour Difficulty (1-5) 3 Notes 273 calories, 15 g fat, 228 mg chol, 422 mg sodium, 21 g carb, 1 g fiber, 11 g pro Image