Deviled Egg Macaroni Salad :-The pasta salad that you have here is a winning combination! A macaroni salad that is loaded with delicacies, mixed with the deliciously creamy flavor of deviled eggs, what could be better? During the summer, you are going to be the talk of the town at every cookout that you attend! It is imperative that you give this a shot, particularly if you have a large quantity of eggs stored away. Not only does this recipe make excellent use of them, but it also makes an excellent accompaniment to any meal.
Deviled Egg Macaroni Salad
Ingredients :
- 8 large eggs (hard boiled)
- 12 ounces elbow macaroni (uncooked)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (ground, or to taste)
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- 3 medium dill pickles (chopped)
- ½ medium red onion (chopped)
- 2 ribs celery (chopped)
- ½ cup black olives (sliced)
- ½ teaspoon smoked paprika
- 1 tablespoon chives (chopped)
Advertisement
Instructions :
- Prepare the pasta by cooking it. Use the box as a guide, and cook the food in accordance with the instructions on the packaging. After straining, thoroughly submerge the mixture in ice water.
- Eggs should be prepared. Your eggs should be peeled and then sliced in half. Remove the yolks from the egg and place them in a bowl for later use. Set the whites aside and chop them up.
- Bring the dressing to a boil. Using a fork, mash the yolks until they are completely smooth. After seasoning them with salt and pepper, add the mayonnaise and mustard to the mixture. The ingredients should be thoroughly mixed together.
- Put together the salad. In a large mixing bowl, add the macaroni to the mixture. Paprika, egg whites, the remaining mix-ins, and the dressing should be added to the mixture. Blend everything together until it is completely covered with the dressing.
- Add garnishes, then serve. Enjoy the salad after you have sprinkled it with smoked paprika and chopped chives.
Notes :
- Put your eggs in a saucepan and cover them with at least two inches of cold water. This will ensure that you always have perfection when it comes to your hard-boiled eggs.
- After the water has reached a full boil, turn off the heat and cover the pot. You should see large bubbles forming in the water as it boils. The saucepan should be left on the burner for approximately ten to twelve minutes.
- At this stage, I like to pour cold water over the eggs and peel them under the tap. This makes it simple to peel the eggs, and it ensures that you always end up with eggs that are perfectly peeled.
- To prevent the eggs from breaking while they are being cooked, you can add a little bit of salt or vinegar to the water that you are using for the eggs.
- The pasta should be rinsed: After you have strained the noodles, give them a thorough washing with cold water. Through this action, the cooking process will be halted, and your macaroni will be prevented from adhering to one another and producing a massive noodle mass.
- In order to make the process of peeling the eggs simpler, place the eggs in an ice bath immediately after removing them from the boiling water. The hardboiled egg will become more compact within its shell as a result of this step. When the eggs have reached the desired temperature, give them a short tap around the circumference, and then peel them.
- Make use of a wide range of mix-ins: I look for a few characteristics when selecting what I want to add to my macaroni salad, and those characteristics include crunch, salt, and tang.
- Adding vegetables that have been pickled is a fantastic way to add some color to the dish.
- Let everything chill in the refrigerator for at least an hour before serving. This will let everything to come together and become more cohesive. When all of those components are allowed to come together, the flavors become even more pronounced.
- Keep any leftovers in the refrigerator for up to five days if they are stored in an airtight container.
Advertisement
Nutrition Information :
- Serving: 1servingCalories: 442kcal (22%)Carbohydrates: 34g (11%)Protein: 13g (26%)Fat: 28g (43%)Saturated
- Fat: 5g (31%)Polyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans
- Fat: 1gCholesterol: 198mg (66%)Sodium: 702mg (31%)Potassium: 247mg (7%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin
- A: 492IU (10%)Vitamin C: 2mg (2%)Calcium: 66mg (7%)Iron: 2mg (11%)
Advertisement