Deviled Egg Macaroni Salad (Print Version)
# Ingredients:
→ Pasta and Eggs
01 -
500 grams elbow macaroni, fully cooked and cooled down
02 -
12 big eggs, boiled and shells removed
→ Dressing
03 -
Black pepper, add as much as you like
04 -
Salt, season to taste
05 -
2 grams paprika, keep some extra to sprinkle on top
06 -
2 grams garlic powder
07 -
5 grams sugar
08 -
15 milliliters apple cider vinegar
09 -
60 milliliters yellow mustard
10 -
240 milliliters mayonnaise
→ Vegetables and Garnishes
11 -
8 grams fresh parsley, chopped up (optional for color)
12 -
35 grams dill pickles, diced up
13 -
60 grams red onion, cut up small
14 -
60 grams celery, chopped into bits
# Instructions:
01 -
Pop a lid on and put the bowl in the fridge for at least an hour so the flavors blend. Shake on some extra paprika right before you dig in.
02 -
Toss the cooled macaroni, celery, onion, pickles, parsley (if you want), and chopped egg whites into the bowl with your dressing. Use a spatula to gently mix until it's all nicely coated.
03 -
Take those egg yolks and mash 'em up with a fork. Dump in mayo, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper. Mix it all together 'til it's creamy and smooth.
04 -
Cut hard-boiled eggs in half, pop the yolks into a big bowl, then chop up the whites nice and small and keep them on the side.
# Notes:
01 -
To keep things from getting watery, cool your pasta completely before you mix everything up.
02 -
Add a little more mustard or vinegar if you want extra zing.