Merry Deviled Egg Macaroni Salad

Serving 6 pax
Preparation Time 1 hour
Skill Intermediate

250g Barilla Chifferi Elbows Macaroni
6 Hard Boiled Eggs
Salt and Pepper to taste
2 tbsp Dijon Mustard
1 cup Mayonnaise
1 tbsp White Vinegar
1 Small Red Onion (Chopped)
2 sprigs Fresh Dill
¼ cup Chopped Gherkin Relish
¼ cup Chopped Spring Onions
½ tsp Paprika

  1. Cook 250g Barilla Chifferi Elbows Macaroni in salted water base on pack instructions. Drain, rinse in cold water and set aside.
  2. Separate egg white from yolks for the hard boiled eggs. Chop the egg whites and set aside.
  3. Mash the egg yolks, add mayonnaise, Dijon mustard and white vinegar. Season with salt and pepper to taste. Mix well.
  4. In a large serving dish, layout Elbows Macaroni, add egg yolk mixture, followed by chopped egg white, red onion, gherkin relish, spring onions and fresh dill.
  5. Dust paprika on top and serve.
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