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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Deviled Egg Macaroni Salad Recipe

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This recipe for Deviled Egg Macaroni Salad, by , is from Maughan Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Maughan


12 large eggs, boiled, peeled, chopped, reserve 4 eggs for garnish
1 c. mayonnaise
2 tbsp. yellow mustard
2 tbsp. white vinegar
2 ( c.) medium carrots, grated
1 - 2 celery stalks, diced
1 small chopped onion, diced
2 tsp. sugar
4 sprigs fresh chives
tsp. paprika
1 box elbow macaroni
Sliced olives, optional

1. Combine c. mayonnaise, mustard, vinegar and salt. Stir until smooth.
2. Bring a large pot of salted water to boil.
3. Add macaroni and cook according to directions.
4. Drain, transfer to a large bowl, and refrigerate until chilled, about 30 minutes.
5. Fold the carrots, celery, red onion, sugar, 1 tbsp. chives, mayonnaise, mustard, vinegar, chopped eggs, salt and pepper to the pasta and mix until well combined.
6. Transfer to a serving bowl and sprinkle chives, paprika over top.
7. Top the salad with sliced boiled eggs.
8. Can decorate with sliced olives.




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