Deviled Egg Macaroni Salad

4 servings

2 cups of elbow macaroni (1/2 lb)
1 1/2 cups mayonnaise
1 1/2 Tbsp. yellow mustard
1/2 tsp. white vinegar

3-4 hard boiled eggs
1 rib of celery, diced
1/8 cup onion, diced
3 Tbsp. sweet or dill relish (more or less to taste)
salt and pepper to taste

Cook your pasta according to package directions.  Drain and rinse well with cold water.  You want your pasta to be completely cooled before adding to the other ingredients.

Combine all your other ingredient, except the diced boiled eggs.  You want to add those very last so you can fold them in gently.

Add pasta to your sauce and mix well.  Fold in your boiled egg.  Garnish with paprika.

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