DEVILED EGG MACARONI SALAD
Steps:
- Cook the pasta. Use the box as a guide and cook according to package instructions. Rinse well with cold water after straining.
- Prepare the eggs. Peel your eggs and cut them in half. Scoop out the yolks and set them aside in a bowl. Chop the whites into pieces.
- Prepare the dressing. Mash the yolks with a fork until smooth. Season them with salt and pepper, then add the mustard and mayo. Stir everything until well combined.
- Assemble the salad. Add the macaroni to a large mixing bowl. Add the dressing, egg whites, the rest of your mix-ins, and paprika. Mix everything until evenly coated in the dressing.
- Garnish and serve. Sprinkle the salad with smoke paprika and chives, then enjoy!
Nutrition Facts : Calories 442 kcal, Carbohydrate 34 g, Protein 13 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 702 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 22 g
MACARONI AND EGG SALAD
Steps:
- Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper.
DEVILED EGG MACARONI SALAD
Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
- Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
- Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
DEVILED EGG SALAD
My top-secret egg salad recipe! Delicious on a sandwich, too!
Provided by Angela
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g
DEVILED EGG MACC SALAD
I was at the grocery store this weekend & saw a salad in the deli case called deviled egg salad. I didn't taste it, but I thought, "why didn't I think of that"? I checked it out pretty close & saw pasta and decided I am going to try that. It really does taste like my deviled eggs. I put the bacon in at the last minute because my...
Provided by LESLIE TRYTHALL
Categories Pasta Salads
Time 20m
Number Of Ingredients 7
Steps:
- 1. Cook pasta & eggs in same pot until done. Drain well & cool pasta, set aside.
- 2. Separate egg yolks from whites, Dice whites. In a separate bowl, mash up yolks. Add mayo & seasoning to make up the dressing. You want it more creamy than you would for deviled eggs, so adjust mayo accordingly.
- 3. Combine all ingredients & mix well. (Add bacon if desired.) Refrigerate until well chilled. (If it seems too dry, add a splash of milk & stir well before serving.)
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