Name: Deviled Egg Pasta Salad
Ingredients: 1 tablespoon plus 1/2 teaspoon kosher salt, divided; 1 pound macaroni pasta; 6 large eggs; 2 stalks celery, finely chopped; 5 green onions, thinly sliced, divided; 1 cup matchstick carrots, roughly chopped; 1/2 cup chopped dill pickles; 1 cup mayonnaise; 1/3 cup white sugar; 2 tablespoons white vinegar; 1 1/2 teaspoons yellow mustard; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon paprika

Ingredients

Scale

1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 pound macaroni pasta
6 large eggs
2 stalks celery, finely chopped
5 green onions, thinly sliced, divided
1 cup matchstick carrots, roughly chopped
1/2 cup chopped dill pickles
1 cup mayonnaise
1/3 cup white sugar
2 tablespoons white vinegar
1 1/2 teaspoons yellow mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika

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Instructions

Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Carefully add eggs and return to a boil. Cook until pasta is tender with a bite, about 9 minutes. Drain. Remove eggs and add to an ice bath. Rinse pasta with cold water and drain well. Add pasta to a large bowl.
Peel eggs; separate yolks and whites. Roughly chop egg whites and add to pasta bowl. Place yolks in a medium bowl and set aside.
Reserve 2 tablespoons green onions for garnish and add remaining green onions to pasta bowl. Add in celery, carrots, and pickles.
Mash egg yolks in the medium bowl and add remaining salt, mayonnaise, sugar, vinegar, mustard, and pepper. Stir mixture until smooth and pour over pasta mixture. Toss until well combined. Sprinkle with reserved green onions and paprika and serve immediately, or refrigerate until ready to serve.