Directions
1. Prepare the Eggs
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Cut the boiled eggs in half.
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Remove the yolks and place them in a large bowl.
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Chop the whites and set aside.
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2. Make the Deviled Dressing
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Mash the yolks with a fork until smooth.
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Add mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper.
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Stir until the mixture becomes creamy and well blended.
3. Assemble the Salad
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To the bowl with the dressing, add:
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Cooked macaroni
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Chopped egg whites
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Celery
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Red onion
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Dill pickles
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Parsley (if using)
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Gently stir until everything is evenly coated in the dressing.
4. Chill and Serve
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Cover and refrigerate for at least 1 hour to let the flavors meld.
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Before serving, sprinkle extra paprika on top for that classic deviled egg look.
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Tips & Variations
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Use Greek yogurt instead of mayonnaise for a lighter, high-protein version.
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Make it keto-friendly by replacing elbow macaroni with chopped cauliflower or shirataki noodles.
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Add chopped bacon or cheddar cheese for a savory twist.
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Serve it in lettuce cups for a healthy dinner alternative.
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Make ahead a day in advance—the flavor gets even better!
Storage
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Refrigerator: Store covered for up to 4 days.
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Freezer: Not recommended due to mayo-based dressing.
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Stir well before serving if chilled for more than a day.
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Time & Yield
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Prep Time: 20 minutes
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Cook Time: 10 minutes
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Chill Time: 1 hour
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Total Time: ~1 hour 30 minutes
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Yield: Serves 10–12 people
Tools Used
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Large mixing bowl
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Medium saucepan
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Knife and cutting board
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Fork or potato masher
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Spatula or spoon
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Measuring cups and spoons
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