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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
10
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.

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  • Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.

  • Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.

  • For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside.

  • In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.

*

If the mixture gets a little dry after storing, you can stir in a little milk.

Nutrition Facts

273 calories; fat 15g; cholesterol 228mg; saturated fat 3g; carbohydrates 21g; mono fat 4g; poly fat 6g; trans fatty acid 0g; insoluble fiber 1g; sugars 4g; protein 11g; vitamin a 508IU; vitamin c 1.2mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 87.9mcg; vitamin b12 0.7mcg; sodium 422mg; potassium 195mg; calcium 50mg; iron 1.6mg.
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