Everyone loves deviled eggs -- but they can be somewhat fussy to make. This recipe is a busy cook's solution: all the flavor of deviled eggs, with none of the fuss. Think of it as a deconstructed deviled egg. You'll love it! (And by the way, this method for hard-boiling eggs is full-proof. They'll be perfect every time!)
| Servings | Prep Time |
| 20 | 15 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
Everyone loves deviled eggs -- but they can be somewhat fussy to make. This recipe is a busy cook's solution: all the flavor of deviled eggs, with none of the fuss. Think of it as a deconstructed deviled egg. You'll love it! (And by the way, this method for hard-boiling eggs is full-proof. They'll be perfect every time!)
|
Ingredients
- 6 egg
- 1 lb Elbow macaroni
- 3 cups Miracle Whip or mayonnaise
- 2 Tbsp yellow mustard
- 1 tsp white vinegar
- salt and pepper to taste
- 1/4-1/2 cup dill pickle relish
- paprika
Servings:
Instructions
- Place the eggs in the bottom of a medium pot and cover with cold water. Heat to boiling. As soon as the water boils, place a lid on the pot and remove from heat. Keep covered for 13 minutes, then drain the water, rinse, peel, and chop the eggs.
- Cook pasta according to directions on box; drain. Rinse in cold water and drain again.
- While pasta is cooking, whisk together Miracle Whip or mayonnaise, mustard, vinegar, and salt and pepper.
- Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).
Recipe Notes
Source: HalfHourMeals
Share this Recipe
Powered byWP Ultimate Recipe
