Deviled Egg Macaroni Salad (Print Version)
# Ingredients:
→ Pasta
01 -
230g elbow macaroni
02 -
Olive oil for tossing
→ Vegetables
03 -
1 cup (about 2 stalks) petite diced celery
04 -
1/4 cup sliced chives, plus extra for garnish
→ Eggs
05 -
6 hard-boiled eggs
→ Dressing
06 -
1/2 cup mayonnaise
07 -
1/2 cup sour cream
08 -
1/4 cup whole milk
09 -
1 tablespoon Dijon mustard
10 -
2 teaspoons white balsamic vinegar or white wine vinegar
11 -
1/2 teaspoon paprika, plus extra for garnish
12 -
Kosher salt
13 -
Freshly cracked black pepper
# Instructions:
01 -
Cook elbow macaroni according to package directions until al dente. Drain, then toss with a drizzle of olive oil and season with salt and pepper.
02 -
Halve the hard-boiled eggs. Separate the yolks and whites, reserving yolks for the dressing. Chop the egg whites into small pieces.
03 -
In a large bowl, combine the pasta, chopped egg whites, diced celery, and sliced chives.
04 -
In a food processor or blender, combine the reserved egg yolks, mayonnaise, sour cream, milk, Dijon mustard, white balsamic vinegar, paprika, and a generous pinch each of salt and pepper. Blend until smooth and creamy.
05 -
Pour the dressing over the pasta mixture and toss gently until evenly coated.
06 -
Transfer to a serving bowl, garnish with additional paprika and sliced chives before serving.
# Notes:
01 -
This salad can be made up to 24 hours ahead and refrigerated. If it thickens too much, stir in a splash of milk before serving.