Deviled Egg Side Salad (Print Version)
# Ingredients:
→ Base
01 -
6 boiled eggs, peeled
02 -
8 oz macaroni, elbow style
→ Dressing
03 -
1 teaspoon garlic powder
04 -
1½ cups mayo
05 -
1/2 teaspoon salt, kosher
06 -
2 tablespoons Dijon mustard
07 -
1/4 teaspoon ground black pepper
08 -
1/2 teaspoon paprika
09 -
2 tablespoons regular white vinegar
→ Mix-ins & Garnish
10 -
Paprika (extra for topping, optional)
11 -
Optional: Green onion slices for garnish
12 -
1/2 cup celery, finely chopped
13 -
1/2 cup diced onion, red
# Instructions:
01 -
Boil a big pot of water with salt added. Toss in the macaroni and cook following the package instructions. Drain and rinse with cold water to cool it down.
02 -
Slice the cooked eggs in half. Scoop out the yolks and mash them in a small bowl. Roughly chop the whites and set them aside for now.
03 -
Stir together the mashed yolks, mayo, mustard, vinegar, paprika, garlic powder, salt, and pepper until smooth.
04 -
In a big mixing bowl, toss together the cooled pasta, diced red onion, celery, and chopped egg whites. Gently mix in the dressing until it's all coated.
05 -
Cover and leave it in the fridge for a few hours (2-4 is ideal). Sprinkle on green onions and extra paprika before you dig in, if you like.
# Notes:
01 -
You can make this up to a day ahead and keep it fresh.
02 -
Keeps in the fridge for about 4 days.
03 -
Switch up the pasta and use a similar-sized shape if you want.
04 -
Both full-fat and lower-fat mayo work fine.