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Deviled Egg Macaroni Salad
  • 12 large eggs
  • 1 ¼ cups mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons distilled white vinegar
  • Kosher salt and freshly ground black pepper
  • 8 ounces (about 2 cups) elbow pasta
  • 2 medium carrots, grated (about ½ cup)
  • 1 medium celery stalk, diced
  • ¼ small red onion, finely chopped, soaked in cold water for 5 minutes and drained
  • 2 teaspoons sugar
  • 4 sprigs fresh chives, chopped
  • ¼ teaspoon paprika
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