Deviled Egg Macaroni Salad

Loves the Insant Pot, uses almost daily for husband and self. Studies Indian cuisine as a hobby. Fond of cooking ahead and freezing inspired by Deborah Taylor Hough's Once A Month cooking sites

Gives macaroni salad a dimension, no more trying to liven it up with Miracle Whip. I cut the original recipe in half.

6 large eggs

⅔ cup mayonnaise

1 Tablespoon yellow mustard

2 tablespoon cider vinegar

Kosher salt and freshly ground black pepper

4 ounces (1 cup dry) elbow pasta (I use salad macaroni)

1 medium carrot, finely grated

½ to 1 medium celery stalk, diced

⅛ wedge red onion chopped and soaked for 5 min. (I use chopped scallions)

1 teaspoon sugar

2 sprigs fresh chives, chopped ( don't use because don't have)

⅛ teaspoon paprika

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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