DEVILED EGG PASTA SALAD

Ingredients

• 8 ounces elbow macaroni
• 6 large hard-boiled eggs
• 3/4 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 4 slices crispy cooked bacon
• 2 sliced ​​green onions

Instructions

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain the pasta well in a colander in the sink.
In the meantime, peel the eggs and halve them. Roughly chop the egg whites.Add the egg yolks to a food processor with the mayo, Dijon mustard, apple cider vinegar, salt, and black pepper. Pulse the mixture several times until smooth and creamy.
In a large bowl, combine the cooked elbows, chopped egg whites, celery, and red onion. Spoon the dressing into the bowl and stir to combine. Season to taste with more salt and freshly ground black pepper.Cover the salad and refrigerate for 1-2 hours. Before serving, add the bacon and stir, reserving some crumbled bacon for the top. Garnish with remaining crumbled bacon and sliced ​​green onions.

Notes

Follow the package directions to cook the pasta al dente.
If desired, cook the eggs beforehand. Store fully cooled and dried hard-boiled eggs with shells intact in an airtight container in the refrigerator for up to 1 week.For best results, use a food processor to create a smooth, lump-free dressing. If you don’t have a food processor, mash the yolks with a fine-mesh sieve or use the tines of a fork if you don’t mind a few small lumps.
Cover and refrigerate until serving. Reserve the chopped cooked bacon and green onions until serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.If the salad is a little dry, add a few tablespoons of mayonnaise or cucumber juice.

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