Deviled Egg Pasta Salad (Print Version)
# Ingredients:
01 -
8 ounces elbow macaroni.
02 -
6 hard-boiled eggs.
03 -
1½ cups mayonnaise.
04 -
2 tablespoons Dijon Mustard.
05 -
2 tablespoons white vinegar.
06 -
1 teaspoon garlic powder.
07 -
½ teaspoon kosher salt.
08 -
½ teaspoon paprika.
09 -
¼ teaspoon black pepper.
10 -
½ cup finely diced celery.
11 -
½ cup finely diced red onion.
12 -
Sliced green onions & additional paprika (optional garnishes).
# Instructions:
01 -
Boil macaroni in salted water until done, drain and rinse with cold water.
02 -
Cut boiled eggs in half. Put yolks in a bowl and mash them. Chop whites into chunks.
03 -
Mix mashed yolks with mayo, mustard, vinegar, and seasonings until smooth.
04 -
Put pasta, egg whites, celery and onion in a big bowl. Pour dressing over and mix well.
05 -
Cover and refrigerate 2-4 hours for best taste.
06 -
Top with green onions and paprika if desired.
# Notes:
01 -
Can make up to 24 hours ahead.
02 -
Tastes best when chilled.
03 -
Can use any medium-sized pasta.
04 -
Add more mayo if it dries out.