Ingredients:
8 ounces elbow macaroni, cooked and drained
6 eggs, boiled, yolks removed, and separated
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 celery stalks, sliced thin
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon mustard
1 small red onion, chopped
1 tablespoon white vinegar
1 tablespoon granulated sugar
Green onions for garnishing
Instructions:
Cook the macaroni according to the package directions, then rinse, cool, and set it aside in a large bowl.
Halve the hard-boiled eggs and extract the yolks. Transfer the yolks to a different bowl.
Chop the egg whites and add them to the bowl with the macaroni.
In the bowl with the egg yolks, mash them with a fork until they are crumbled.
Add salt, pepper, paprika, cayenne pepper, white pepper, mayonnaise, ketchup, and mustard to the mashed egg yolks. Mix well to combine and create a creamy dressing.
Add the chopped onion and sliced celery to the macaroni bowl.
In a small bowl, whisk together the white vinegar and granulated sugar until the sugar is dissolved. Drizzle the macaroni mixture with this mixture, then toss to coat.
Pour the deviled egg dressing over the macaroni mixture and stir until everything is well coated.
Garnish the pasta salad with chopped green onions.
To enable the flavors to melt together, place in the refrigerator for at least an hour before serving.
Enjoy this flavorful Deviled Egg Pasta Salad, combining the classic deviled egg flavors with macaroni for a delicious and satisfying side dish. It’s perfect for picnics, barbecues, or potlucks.