Deviled Egg Macaroni (Print Version)
# Ingredients:
→ Base Components
01 -
6 eggs, boiled and peeled
02 -
8 ounces of macaroni (or your preferred short pasta variety)
03 -
About ¼ cup of bacon, cooked and chopped into pieces (roughly 2-3 strips)
→ Fresh Vegetables
04 -
2 tablespoons of red onion, minced
05 -
2 tablespoons of celery, finely diced
06 -
2 tablespoons of chopped green onions
07 -
1 clove of garlic, grated
→ Dressing
08 -
¾ cup mayonnaise
09 -
1 tablespoon Dijon mustard
10 -
1 teaspoon white wine vinegar
11 -
½ teaspoon salt
12 -
¼ teaspoon black pepper
13 -
Optional: paprika for decorating
# Instructions:
01 -
Follow the cooking instructions on your pasta package. Once done, drain and rinse it with cold water. Set it aside in a big bowl.
02 -
Separate the cooked egg whites from the yolks. Chop up the whites and toss them into the pasta. Mash the yolks with a fork and toss them in as well.
03 -
Mix the celery, green onions, red onions, and bacon with the eggs and pasta in the bowl.
04 -
In a smaller bowl, stir together mayonnaise, Dijon, vinegar, garlic, salt, and pepper until smooth.
05 -
Pour the dressing over the salad. Stir everything together until it’s all coated evenly. Adjust the taste to your liking. Add crushed paprika and green onions on top for a bit of flair, if you want.
# Notes:
01 -
Make it a day in advance and chill it in the fridge for 24 hours if needed.
02 -
Leftovers will last for about 3 days if kept in a sealed container in the fridge.
03 -
Great choice for a barbecue or sunny-day parties!
04 -
Swap out macaroni with any small pasta shape you like.