June 17, 2018
Salads, Egg Salad, Eggs,
Pasta, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, July 4th, Labor Day, Picnic, Potluck, Summer, Hand Mix/Whisk, Refrigerator, Non-Dairy, Vegetarian, Macaroni, Pasta Salad more
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"This salad tastes almost like deviled eggs, it's super creamy and loaded with celery, olives, pickles and red onion. Great for taking to a pot luck and you can double it"
Peel the eggs and cut them in half to remove the egg yolks. Transfer all the egg yolks to a bowl, and chop up the egg whites and set aside.
Cook the macaroni according to the package instructions. Drain the water and rinse with cold water. I do this to cool the pasta a bit. Set aside.
Mash up the egg yolks with a fork, then season with salt and pepper. Add more salt and pepper as per your taste. Mix together the mayo and French dressing together until well combined. Add the mustard and mayonnaise/dressing mix to the egg yolks and stir everything together until well combined.
Add the macaroni to a large bowl, then add the egg yolk mixture, the chopped egg whites, pickles, onion, celery, olives and paprika. Stir well until combined. Taste for seasoning and adjust as necessary.
Garnish with more paprika and chives.
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