Wednesday, October 9, 2013

Deviled Egg Macaroni Pasta Salad

I was really excited to be introduced to Davidson's Safest Choice Pasteurized Eggs through 37 Cooks. I have an auto-immune system disease, so I have avoided foods with uncooked eggs. I couldn't even have a nice sunny-side up egg. Now with Davidson’s Safest Choice Pasteurized Eggs, I can have hollandaise, homemade mayonnaise and a sunny-side up egg, and not worry about salmonella and the health risk associated with it. I think you will enjoy this eggstra-ordinary recipe, and I know I will enjoy the creamy homemade mayonnaise in it.


Deviled Egg Macaroni Pasta Salad
by Linda
adapted from Better Homes & Garden Magazine August 2013

8 ounces elbow macaroni
1 dozen Davidson's Safest Choice Eggs, hard-boiled and peeled
1 cup deli honey ham, finely chopped into small cubes
1/2 cup red onion, finely chopped
1/2 cup celery, finely chopped
3/4 cup sweet pickles, finely chopped (I used Wickles, that have a little spice to them)
1/2 cup of mayonnaise*
1/3 cup yellow mustard
1/2 teaspoon ground white pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon paprika
2 Tablespoons fresh dill, finely chopped
1/4 cup sweet pickle juice (I used the Wickles juice)
4 green onions, finely chopped (for garnish)
2 Tablespoons deli honey ham, finely chopped (for garnish)
Paprika (for garnish)

Directions:
1. Cook macaroni per package directions. Place in a colander and rinse with cold water. Leave in colander and set aside.

2. For the garnish, cut four 1” circles out of 1 or 2 of the hard boiled eggs. Pop the cooked yolks out and place in a bowl. Set the whites aside.

3. Cut the remaining eggs in half, remove yolks and place in bowl with your other yolks.

4. Finely chop the whites and place them in a large bowl.

5. Add macaroni, ham, onion, celery and pickles in the large bowl with the whites, set aside.

6. For the dressing, mash yolks up and add mayonnaise, mustard, white pepper, Old Bay Seasoning, paprika and dill. Combine well.

7. Spoon a small amount of the dressed yolks into each of the four circles and set aside for garnish.

8 Add sweet pickle juice to yolk dressing, combine well.

9. Add dressing to macaroni, combining well, again.

10. Garnish with ham, green onions, paprika and deviled egg rounds.

*My friend and fellow 37 Cook, Sandra, tested several different homemade mayonnaise recipes which might be helpful in choosing the best one to use in your recipe. While I love the Gordon Ramsey method of making mayonnaise I would recommend the Thomas Keller recipe because it does not use any type of mustard (dried or prepared). The ones that use dry mustard or Dijon might not “marry” well with the yellow mustard I used. You can check out her mayonnaise comparison here.

2 comments:

  1. How many servings will this make?

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    1. Hi! This recipe will make 8 - 10 servings. You probably will get about 1/2 cup per person if you are stretching it out to 10 servings. Hope that helps, enjoy!

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