Deviled Egg Salad Bowl (Print Version)
# Ingredients:
01 -
8 oz of elbow pasta
02 -
6 eggs, hard-boiled
03 -
1½ cups of mayo
04 -
2 tbsp Dijon mustard
05 -
2 tbsp white vinegar
06 -
1 tsp garlic powder
07 -
½ tsp kosher salt
08 -
½ tsp paprika
09 -
¼ tsp ground black pepper
10 -
½ cup celery, minced
11 -
½ cup red onion, minced
12 -
Chopped green onions
13 -
Extra paprika for topping
# Instructions:
01 -
Get a big pot of water. Add a sprinkle of salt and bring it to a boil. Toss in the macaroni and cook it as the package says. When it's ready, drain using a colander, rinse with cold water, and let it cool off.
02 -
Slice the hard-boiled eggs in two. Take out the yolks and put them in a small bowl. Mash the yolks until smooth and set aside. Dice up the whites into bigger chunks and keep them ready for later.
03 -
Toss the mashed egg yolks into a bowl and stir in the mayo, Dijon mustard, vinegar, garlic powder, salt, paprika, and pepper. Keep mixing until smooth and creamy.
04 -
In a big bowl, add the cooled macaroni, diced egg whites, celery, and onion. Pour your creamy dressing on top, then gently stir everything together so it's all mixed evenly.
05 -
You can eat this right away or cover it up and stick it in the fridge for 2-4 hours if you want it chilled. Before serving, sprinkle some green onions and dust with a little paprika if you'd like.