I love deviled eggs! This pasta salad is so creamy and delicious and quick to make.
Happy 4th of July 🇺🇸
12 large brown eggs
1 1/2 cups dukes light mayo
2 tbsp. Yellow mustard
1 tbsp. White vinegar
Fresh ground salt and pepper to taste
16 oz. elbow pasta
2 celery stalks sliced thinly
2 tsp. Raw cane sugar
1/4 tsp. Paprika to garnish
Prepare the pasta to al dente then drain and rinse then set aside.
Put the eggs in a pot and cover with water. Boil for 1 minute the cover and remove from heat. Keep covered for 15 minutes then add white vinegar and ice cubes and allow to cool. Peel the eggs then cut them in half removing the yokes and set aside.
Chop up six of the eggs and yokes and put in a large bowl with the cooked macaroni.
Add in the mayo, mustard, salt, and pepper. Stir to combine. Add 1 tbsp. White vinegar and stir well.
Next add in the celery and sugar and mix well.
In a separate bowl combine the yokes with a little mayo, mustard and sugar.
Fill each remaining egg with the yoke mixture and place on top of the salad.
Sprinkle on the paprika and enjoy ❤️.