Deviled Egg Macaroni Salad

I’m ready for barbecue season, how about you? Need a tasty side dish to go with your BBQ chicken? This Deviled Egg Macaroni Salad isn’t like your ordinary macaroni salad it uses cider vinegar, sweet pickle relish and smoked paprika. Serves 10 for a picnic or pot-luck. Need less? Only use 1/2 of the ingredients. Total Time: 30 minutes 

Ingredients:

1/2 cup red onion, diced 

• 1/8 cup cider vinegar 
• 1 teaspoon sugar 
• 8 ounces large elbow macaroni
  
• 12 hard-cooked eggs
  
• 1/2 cup mayonnaise
  
• 3 tablespoons country Dijon-style mustard
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon smoked paprika
  
• 1/4 teaspoon cracked black pepper
  
• 1/4 cup sweet pickle relish 
  
• 1.5 cups very thinly sliced celery 
• Smoked paprika and or pepper to garnish 
• Directions: 

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