Bedeviled

Last night I made a macaroni salad that's devilishly good. It's a marriage of deviled eggs and macaroni and is the perfect side for burgers, hot dogs or anything grilled. It's easy to make and you most likely have all the ingredients in your fridge and pantry.

Deviled Macaroni Salad

5 eggs hard boiled and diced
2 cups uncooked macaroni (I use Dreamfield's low carb)
2 celery stalks diced
1/2 cup light mayonnaise
2 T yellow mustard
2 T sweet relish
1/4 cup light sour cream
3/4 tsp kosher salt
1 tsp hot sauce
1/4 tsp black pepper

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Hard boil the eggs.

To get nice looking eggs with no green ring around the yolk, put the eggs in a medium sized pot, cover with cold water and cook on high heat. When water boils, cover pot and remove from heat. Let eggs sit covered for 8 minutes. Run cooked eggs under cold water or cool them in an ice bath. When cool, peel and dice. I promise you...perfect eggs.

Cook macaroni according to package directions and run under cold water to cool. In large bowl add macaroni, chopped eggs and diced celery. To make the dressing combine the remainder of the ingredients and whisk until incorporated. Pour dressing over macaroni mixture and combine. Chill and serve. This recipe's a keeper.