#Mels fuud

[snowball-with-knives]

Mel’s/Anthy’s Deviled Egg Macaroni salad.

(( NOTE: This is not a healthy food. It is 100% a comfort food to go with sinfully delicious bbq. 

This is not a vegan food. You do need eggs. You do need mayo (which can be subbed with vegan friendly mayo--but as far as I know to get the true taste of boiled eggs (? correct me if I am wrong?) you need...boiled eggs.) 

I DO NOT measure with cups and tablespoons like normal people. I cook like my nana (grandma) taught me. By eyes and by actual tasting as you go. 

Because

@malumcanis and

@duxbellatorum liked. Here’s my Deviled egg macaroni salad recipe. 

What you need: 

Six hard boiled eggs

1 box/package of elbow macaroni. Size: your preference. I like the largest macaroni size. 

Smoked Paprika

Salt

Pepper

Frank’s red hot sauce

Mayonnaise of choice 

Dill relish (or, tediously chop your favorite dill pickles into tainy chunks. Your choice.)

White vinegar

DIJON mustard. NOT normal mustard. DIJON. You can go fancy stone ground dijon (that has more whole mustard seed in it) or whatever. Just make sure it is Dijon--because dijon has a particular, tastier taste than normal yellow mustard. 

HOW TO: 

Boil six eggs. Set aside or quick cool in bath of ice and water. 

Boil 1 box of pasta macaroni until al dente OR soft as your preference. 

When macaroni is cooked to preference, strain and give a quick rinse under cool water to stop it from cooking further. Let drain in colander at least 5 mins. 

In your favorite huge ass bowl, place: 

2 to 2 and 1/2 cups of preferred mayonnaise

1/2 cup dill relish of chopped dill pickles

2 tblspoons (or, as I call it, a splash) of white vinegar. 

Salt (to taste preference.)

Pepper (to taste preference) 

At LEAST 3 tablespoons Franks red hot sauce. (SPECIAL NOTE: I am a spicey-hot wimp. Frank’s red hot sauce is a lie. Mixed with everything else in this recipe you can be very heavy handed and generous with this “hot sauce” and not have it come out spicy at all. Frank’s, to me, again, a spicey wimp, is more an extra flavor boost and tanginess than spice. So don’t be afraid to eyeball / add more as you stir and taste.) 

3-8 tablespoons of DIJON mustard. (Ok, here’s the deal. As I said, I do not measure. I eyeball it. Then mix it. Then taste it. And then if it needs more, I add it. All I know is that I added a generous (but not more than 1/3 cup of) stone ground dijon. So, to be safe, add SMALL amounts, and work up to more according to what YOU like. 

Smoked paprika (2 tablespoons. Again. If you stir this shit up and want more, add more. Always err on adding too little though. You can always add more. You can’t really REMOVE more easily. 

Stir. 

TASTE to see what it needs more of. 

If all goes well, and nobody dies, mash your six boiled eggs in a bowl with a fork. Dump in your salad with all your other shit and STIR. 

Set in fridge for at LEAST 3 hours. For BEST FLAVOR, let sit for at least 8. 

Eat the shit out of your delicious salad.  Also, I am being told by a very dorky husband I have to get ready for bed now. :( GOOD NIGHT.))