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id
893
Name
Deviled Egg Macaroni Salad
Main Dish Category
Side Dish
Secondary Dish Category
Salads and Dressings,
Main Ingredient
Macaroni
Other Ingredient
Eggs
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
Cooking Type
Toss
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
Origin
Better Homes & Gardens August 2013
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