Deviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad is a mash up of two family favorites. My mom's delicious macaroni salad and my grandmother's deviled eggs. Growing up, they were always a must. The stars of every family gathering because they are impossibly creamy, tangy, and just the right amount of indulgent flavor.
Ingredients
- 6 Eggs
- 8 ounces Elbow Macaroni, uncooked
- 1 Small Red Onion, minced
- 2 stalks Celery, minced
- 1 cup Mayonnaise
- 2 tablespoons pickle relish, sweet or dill
- 2 teaspoons Yellow Mustard
- 1 teaspoon Paprika
- 1 teaspoon All Purpose Seasoning
- 1 teaspoon celery seed
Instructions
- Boil a pot of water and carefully add the eggs, using a slotted spoon.
- Boil the eggs for 8 minutes, then remove to a bowl of ice water to stop the cooking process.
- Meanwhile, prepare the pasta according to package directions. Drain and rinse when done.
- When the eggs are cool enough to the touch, peel and discard the shells.
- Slice the eggs in half and remove the yolks to a medium-sized bowl. Set aside.
- Chop up the egg whites, then mince the red onion and celery. Set aside.
- To the bowl with the egg yolks, add the mayonnaise, mustard, relish and seasonings, stirring well to combine.
- Add the macaroni and stir to coat completely, followed by the red onion and celery.
- Adjust the texture with additional mayonnaise, if needed.
- Refrigerate for 1 hour, or until ready to serve.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com