Deviled Egg Pasta Salad

1/2 cup thinly sliced red onion

1/4 cup cider vinegar

1 tsp. sugar

8 oz. large pasta-I used Rotini

12 hard boiled eggs

1/2 cup mayonnaise

3 T. Dijon style mustard

1/2 tsp. salt

1/4 tsp. cracked black pepper

1/2 tsp. paprika

1/2 cup chopped sweet pickles (I used sweet relish)

1 1/2 cups very thinly sliced celery

 

In a small saucepan combine onion, vinegar and sugar.  Bring to a simmer, stirring occasionally.  Remove from heat; set aside.

 

Meanwhile, cook pasta according to package directions (do not overcook).  Drain and rinse well with cold water.

 

Coarsely chop one egg for garnish, and set aside.  Halve remaining eggs; separate yolks from whites.  Coarsely chop egg whites; set aside.

 

For dressing, place yolks in a medium bowl; mash with a fork.  Add mayonnaise, mustard and vinegar/onion mixture.  Mix well. Gradually stir in 2 T. water, salt, paprika and pepper.  Set aside.

 

In a large bowl combine the egg whites, pickles or relish, celery, pasta and dressing; toss to combine.  Top with reserved egg and sprinkle with additional paprika and pepper.  Serve at once or cover and chill up to 6 hours.  Makes 10 servings.

 

Each serving has:  273 calories, 15 g fat, 422 mg sodium, 21 g carb, 1 g fiber, 11 g protein.