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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 FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Maughan

Category:
Category:

Ingredients:  
Ingredients:  
12 large eggs, boiled, peeled, chopped, reserve 4 eggs for garnish
1 c. mayonnaise
2 tbsp. yellow mustard
2 tbsp. white vinegar
Salt/pepper
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

Directions:
Directions:
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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