medtran49
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Adapted from https://www.thecountrycook.net/deviled-egg-macaroni-salad/
Ingredients
8 large eggs
8 ounces elbow pasta
1 cup mayonnaise
1/4 cup sour cream or crème fraîche
1 Tbsp stone-ground mustard
1/4 tsp paprika, plus more for garnish
1/2 tsp garlic powder
1/2 tsp salt more to taste
1/2 tsp ground black pepper more to taste
3 Tbsp dill pickle juice
1 rib celery, thinly sliced crosswise, optional
1/4 cup finely diced red onion
1 whole dill pickle finely diced
2 Tbsp chopped chives or green onions, plus more for garnish
Directions
Hard boil the eggs per your preferred way. Set aside to cool, then peel, halve and remove yolks. Chop the whites into around 1/4 inch pieces.
Cook the pasta per package directions, drain.
In a small bowl, combine mayonnaise, sour cream, mustard, paprika, garlic powder, salt, pepper, and pickle juice. Mash the egg yolks and stir into the dressing.
Optional: After finishing, the salad was a little too dry and pretty tangy for us. So, I mixed around 1 Tbsp of sugar, 1/8 cup cider vinegar together to dissolve sugar, then about 1/2 cup more mayonnaise, then added in to salad. Probably still could have used a bit more.
Add pasta to a large bowl, then add celery, if using, pickles, chives/green onions, and chopped egg whites, mix gently. Add dressing and gently combine. Cover and refrigerate for at least an hour.
Garnish with additional paprika and chives/green onions. Serve.
Notes:
I'll skip the celery next time. Full disclosure, not a celery fan. I only used half of the called for amount in original recipe and it was still too much for me.
Next time, I may try sweet gherkins instead of the dill. I'll not add any additional sugar if I do that.