Deviled Egg Pasta Bowl (Print Version)
# Ingredients:
01 -
12 large eggs
02 -
1 pound elbow macaroni pasta
03 -
1 cup mayonnaise
04 -
1/4 cup yellow mustard
05 -
1 tablespoon apple cider vinegar
06 -
1 teaspoon sugar
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon paprika
09 -
Salt to taste
10 -
Black pepper to taste
11 -
1/2 cup celery, finely chopped
# Instructions:
01 -
Hard-boil eggs, cool under cold water, peel, and chop them into small pieces.
02 -
Boil macaroni according to package instructions. Drain it and rinse with cold water to cool.
03 -
In a large mixing bowl, mash the chopped hard-boiled eggs to create a consistent texture.
04 -
Add mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper to the mashed eggs. Mix until smooth and well combined.
05 -
Gently fold the cooked macaroni and finely chopped celery into the prepared dressing until evenly coated.
06 -
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with extra paprika before serving.