Pasta salad with deviled eggs

Ingredients:

• 250 gr. macaron cones
• 12 large eggs
• 1 and 1/4 tbsp. mayonnaise
• 2 tbsp mustard
• 2 tablespoons vinegar
• 2 medium carrots, grated (about 0.5 cups)
• 1 medium stalk of celery, diced
• 1/4 red onion, finely chopped, soak in cold water for 5 minutes and strain
• 2 teaspoons of sugar
• 4 sprigs chives, chopped
• 1/4 tsp paprika

Preparation:

1. Place the eggs in a large saucepan and add water to a level 2.5 cm (1 inch) above the eggs. Bring to a boil over medium-high heat. Let it simmer for 1 minute, then turn off the heat, cover, and let it simmer for 10 minutes.
2. Drain the eggs and immediately transfer them to a bowl of ice water to stop the cooking. Let them sit for 10 minutes. Peel the eggs, cut them in half, and separate the whites from the yolks. Place the yolks in a medium bowl. Cut 12 egg halves into 1/2-inch pieces. Place the remaining 12 halves, cut-side up, on a cutting board or plate.
3. Add 0.5 cups mayonnaise, 1 tablespoon mustard, 1 tablespoon vinegar, and 0.5 teaspoon salt to the egg yolks. Mash with a fork until evenly combined, then stir vigorously to break up any lumps. Set aside 1/4 cup of the mixture and transfer the rest to a large zip-top bag. Cut off 1 cm from one corner of the bag and fill the egg whites on a cutting board with the mixture. Refrigerate until serving.
4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, transfer the pasta to a large bowl, and refrigerate for about 30 minutes.
5. To the pasta, add the carrots, celery, red onion, sugar, 1 tablespoon chives, the remaining 3/4 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon vinegar, the reserved chopped egg whites, the reserved egg yolk mixture, 1 teaspoon salt, and a few turns of the food processor to combine.
6. Transfer to a salad bowl and sprinkle with half the chives and half the paprika. Place the deviled eggs on top. Sprinkle with the remaining chives and paprika.