Deviled Egg Pasta Salad

• portioner: 8 servings
• total tid: 20 minutes

Ingredienser

12 oz. uncooked elbow macaroni (about 3 cups)

8 large hard-cooked eggs

1 1/2 cups mayonnaise (such as Duke’s)

2 Tbsp. Dijon mustard

6 whole baby dill pickles (2 oz.), chopped (about 1/2 cup), plus 1 Tbsp. liquid from jar

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

1 1/2 tsp. garlic powder

1/2 tsp. paprika, plus more for garnish

1/2 cup sliced celery (from 3 medium stalks)

1 Tbsp. thinly sliced chives

Vejledning

Boil pasta: Bring a large pot of salted water to a boil over high. Add macaroni, and cook until just al dente according to package instructions, about 7 minutes. Drain and rinse well under cold water until cool to the touch. Set aside in colander.

Halve eggs: Meanwhile, halve eggs lengthwise, and remove yolks from 8 of the halved eggs.

Chop eggs: Transfer 8 egg yolks to a large bowl. Roughly chop remaining egg halves and whites, and place in a medium bowl; set aside.

Make pasta salad dressing: Add mayonnaise, mustard, pickle liquid, salt, garlic powder, and paprika to large bowl with egg yolks. Whisk vigorously until almost smooth (some lumps of yolk are okay).

Combine dressing and pasta: Add celery, chopped pickles, reserved chopped eggs, and macaroni to bowl with mayonnaise mixture; fold to combine. Transfer to a large bowl; top evenly with chives, and garnish with additional paprika.