Mac Salad Deviled Egg (Printable Version)
# What You'll Need:
→ Vegetables and Garnishes
01 -
8 grams chopped fresh parsley (optional for extra color)
02 -
35 grams dill pickles, cut into little pieces
03 -
60 grams red onion, finely diced
04 -
60 grams celery, chopped small
→ Dressing
05 -
Black pepper, sprinkle as much as you need
06 -
Salt, use to suit your taste
07 -
A bit more than 2 grams paprika, plus an extra pinch for topping
08 -
2 grams garlic powder
09 -
5 grams sugar
10 -
15 milliliters apple cider vinegar
11 -
60 milliliters classic yellow mustard
12 -
240 milliliters mayo
→ Pasta and Eggs
13 -
500 grams elbow macaroni, already cooked and cooled
14 -
12 large eggs, hard-cooked and peeled
# How to Make It:
01 -
Slice the cooked eggs in half, put all the yolks in a bowl, and chop all the whites up into tiny bits to set aside.
02 -
Mash up the yolks with a fork until crumbly. Mix in the mayo, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper. Stir until you've got a creamy blend.
03 -
Add the pasta, celery, onion, pickles, parsley (let it go if you don't want it), and chopped egg whites right into the big bowl with the dressing. Lightly fold everything together using your spatula until every piece is covered.
04 -
Cover the bowl with plastic and let it chill in the fridge for at least an hour. Just before you serve, throw a little more paprika on top.
# Additional Tips:
01 -
Let your pasta get completely cool before tossing things together so it won't get watery.
02 -
Craving more punch? Toss in extra mustard or a splash more vinegar.