New Recipes
Deviled Egg Macaroni Salad
12 servings
portions20 minutes
temps actif30 minutes
temps totalIngrédients
1 tablespoon kosher salt,
1 pound macaroni pasta
6 large eggs
2 stalks celery
5 green onions
1 cup carrots
1/2 cup dill pickles
1 cup mayonnaise
1/3 cup sugar
2 tablespoons white vinegar
1 1/2 teaspoons yellow mustard
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Carefully add eggs and return to a boil. Cook until pasta is tender with a bite, about 9 minutes. Drain. Remove eggs and add to an ice bath. Rinse pasta with cold water and drain well. Add pasta to a large bowl.
Peel eggs; separate yolks and whites. Roughly chop egg whites and add to pasta bowl. Place yolks in a medium bowl and set aside.
Reserve 2 tablespoons green onions for garnish and add remaining green onions to pasta bowl. Add in celery, carrots, and pickles.
Mash egg yolks in the medium bowl and add remaining salt, mayonnaise, sugar, vinegar, mustard, and pepper. Stir mixture until smooth and pour over pasta mixture. Toss until well combined. Sprinkle with reserved green onions and paprika and serve immediately, or refrigerate until ready to serve.
Nutrition
Taille de Portion
-
Calories
251 kcal
Lipides Totaux
17 g
Lipides Saturés
3 g
Lipides Insaturés
0 g
Acides Gras Trans
-
Cholestérol
101 mg
Sodium
643 mg
Glucides Totaux
19 g
Fibres Diététiques
1 g
Sucres Totaux
7 g
Protéines
6 g
12 servings
portions20 minutes
temps actif30 minutes
temps total