Deviled Eggs Pasta Salad

Recipe by: Amy Desrosiers

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A creamy, delicious pasta salad that is loaded with the flavor of Deviled Eggs.

Ingredients

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6 Eggland's Best Large Eggs, boiled and peeled

8 oz. uncooked elbow macaroni

1/3 cup red onion

1/2 cup celery

1/4 cup green onion

1/4 cup dill pickles

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

3 tablespoons dill pickle juice

1 cup Mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

Cook macaroni according to the package instructions. Once done, drain and rinse with cool water until the macaroni is no longer warm.
Separate boiled Eggland's Best Eggs. Chop the egg whites and set aside the yolks.
In a large bowl, combine the cooled macaroni with the chopped egg whites, veggies, pickles, and spices.
In a medium-sized bowl, gently mashed the egg yolks until powdery. Add the pickle juice, vinegar, mustard, and mayonnaise; combine.
Pour the creamy mixture over the macaroni and vegetables and toss to combine.
Garnish with additional green onion and paprika.
Cover and chill for 2 hours for the best flavor.

Chill time- 2 hours for best flavor.

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