After years of bringing traditional deviled eggs to potlucks, I discovered this game-changing combination. The first time I served it at a family reunion, even my egg-skeptical nephew went back for seconds.
Essential Ingredients
- Elbow Macaroni: The classic shape catches every bit of the creamy dressing
- Fresh Eggs: Choose eggs that are at least a week old for easier peeling
- Quality Mayonnaise: Full-fat provides the richest, creamiest texture
- Dijon Mustard: Adds sophisticated tang that elevates the entire dish
- White Vinegar: Brightens all the flavors without being detectable
- Celery: Provides essential crunch and fresh flavor
- Red Onion: Adds color and sharp bite
- Paprika: Both in the dressing and as garnish for that classic deviled egg look
Detailed Instructions
- Egg Perfection (12-15 minutes):
- Place eggs in cold water. Bring to gentle boil, then cover and remove from heat. Let stand exactly 12 minutes. Transfer to ice bath immediately. Peel under running water for cleanest results.
- Pasta Preparation (8-10 minutes):
- Salt water generously – it should taste like the sea. Cook pasta until just past al dente. Drain and rinse with cold water. Spread on baking sheet to cool completely. Toss with a tiny bit of oil to prevent sticking.
- Dressing Creation (5-7 minutes):
- Separate egg yolks from whites carefully. Mash yolks thoroughly with fork. Whisk in mayonnaise until completely smooth. Add mustard, vinegar, and seasonings. Taste and adjust seasoning before adding to pasta. Let stand 5 minutes for flavors to meld.
- Assembly Process (10 minutes):
- Chop egg whites into bite-sized pieces. Dice celery and onion very finely. Combine cooled pasta with dressing. Fold in egg whites and vegetables gently. Add extra seasoning if needed. Chill for at least 2 hours before serving.
- Final Touches:
- Sprinkle with paprika for color. Garnish with fresh herbs if desired. Add extra black pepper if needed. Let stand 10 minutes at room temperature before serving.
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