Deviled Egg Macaroni Salad

• servings: 14 servings
• active time: 25 minutes
• total time: 40 minutes

Ingredients

12 large eggs

2 1/2 tsp. kosher salt, plus more for the pasta water

1 lb. elbow macaroni

1 c. mayonnaise

1/2 c. sour cream or plain Greek yogurt

1/4 c. yellow mustard

1/2 c. chopped dill pickles, plus 1/4 cup pickle brine from the jar

1 tbsp. white vinegar

2 tsp. sugar

1/2 tsp. black pepper

1/2 tsp. paprika, plus more for garnish

2 tsp. hot sauce (optional)

1/4 c. chopped fresh chives, plus more for garnish

3 celery stalks, chopped

1 roasted or raw red bell pepper, chopped

1/2 red onion, chopped

Directions

Step

1

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs and roughly chop.

Step

2

Meanwhile, bring a second large pot of salted water to a boil. Add the pasta and cook for 1 minute longer than the package directs. Drain, rinse with cold water, and let cool.

Step

3

In a very large bowl, combine the mayonnaise, sour cream, mustard, pickle brine, vinegar, sugar, black pepper, paprika, 2½ teaspoons salt, and hot sauce (if using). Fold in the chives, celery, red bell pepper, onion, pickles, eggs, and pasta. Serve at room temperature or chilled. Garnish with paprika and chives before serving.

Nutrition

• Calories: 324
• Total Fat: 19 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 171 mg
• Sodium: 320 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 10 g