Deviled Egg Pasta (Print Version)

# Ingredients:

→ Base

01 - 6 hard-cooked eggs
02 - 8 oz macaroni (elbow shape)

→ Dressing

03 - 1½ cups of mayo
04 - 2 tbsp of Dijon mustard
05 - 2 tbsp of white vinegar
06 - 1 tsp garlic powder
07 - ½ tsp kosher salt
08 - ¼ tsp pepper (black)
09 - ½ tsp of paprika

→ Mix-ins & Garnish

10 - Chopped green onions as an optional topping
11 - Extra paprika for garnish (optional)
12 - ½ cup small-chopped celery
13 - ½ cup finely chopped red onions

# Instructions:

01 - Boil salted water in a big pot. Cook macaroni by following the box instructions. Once done, drain and rinse with cool water.
02 - Slice cooked eggs into halves. Scoop out the yolks into a bowl, then mash them. Dice the whites into larger chunks and put them aside.
03 - Blend the mashed yolks with vinegar, mustard, mayo, garlic powder, paprika, salt, and a little pepper until smooth.
04 - In a large bowl, add the macaroni, chopped egg whites, celery, and the red onion. Toss gently with the dressing to mix it all evenly.
05 - Cover the bowl and cool it in your fridge for 2–4 hours. Top it with green onions and some paprika if you like before serving.

# Notes:

01 - You can make it a day ahead (up to 24 hours early).
02 - Stays good in the fridge for about 4 days.
03 - Feel free to switch out the pasta with similar-sized options.
04 - Both full-fat and lighter mayo options will work fine.

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