This recipe was a favorite of Chef Paul’s brother Bobby!
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Servings
Makes 6 to 8 side dish servings
Ingredients
1½ cups homemade mayonnaise (see below)
2 tablespoons Magic Pepper Sauce®
1 tablespoon sugar
1½ teaspoons Vegetable Magic®
3 cups uncooked macaroni, 1-inch long
½ cup + 2 tablespoons red onion, chopped
½ cup + 2 tablespoons green bell pepper, chopped
½ cup + 2 tablespoons celery, chopped
3 hard boiled eggs, peeled and chopped
MAYONNAISE:
2 large eggs
1½ cups vegetable oil
2 tablespoons cider vinegar
2 teaspoons Magic Pepper Sauce®
½ teaspoon black pepper
½ teaspoon white pepper
2 tablespoons Magic Pepper Sauce®
1 tablespoon sugar
1½ teaspoons Vegetable Magic®
3 cups uncooked macaroni, 1-inch long
½ cup + 2 tablespoons red onion, chopped
½ cup + 2 tablespoons green bell pepper, chopped
½ cup + 2 tablespoons celery, chopped
3 hard boiled eggs, peeled and chopped
MAYONNAISE:
2 large eggs
1½ cups vegetable oil
2 tablespoons cider vinegar
2 teaspoons Magic Pepper Sauce®
½ teaspoon black pepper
½ teaspoon white pepper
How To Prepare
Combine the mayonnaise, Magic Pepper Sauce®, sugar and Vegetable Magic® in a medium size bowl, mix well and set aside.
Bring 2 quarts of water to a rapid bowl over high heat in a 3-quart pot. Add macaroni, stir well and cook, for 10 minutes or just until pasta is tender. Immediately drain the macaroni and rinse the pasta first with hot water to remove the starch. Rinse a second time with cold water until cool to the touch and drain well.
Combine the cooled macaroni, onions, peppers, and chopped eggs with the dressing in the bowl and mix thoroughly. Serve immediately or refrigerate and served chilled.
MAYONNAISE:
Place the eggs in a blender and process for 30 seconds. With the machine running, slowly add the oil in a thin, steady stream. Add the vinegar and process for 30 seconds. Add the Magic Pepper Sauce®, black and white peppers. Process until thoroughly mixed. Store covered in a refrigerator.
Bring 2 quarts of water to a rapid bowl over high heat in a 3-quart pot. Add macaroni, stir well and cook, for 10 minutes or just until pasta is tender. Immediately drain the macaroni and rinse the pasta first with hot water to remove the starch. Rinse a second time with cold water until cool to the touch and drain well.
Combine the cooled macaroni, onions, peppers, and chopped eggs with the dressing in the bowl and mix thoroughly. Serve immediately or refrigerate and served chilled.
MAYONNAISE:
Place the eggs in a blender and process for 30 seconds. With the machine running, slowly add the oil in a thin, steady stream. Add the vinegar and process for 30 seconds. Add the Magic Pepper Sauce®, black and white peppers. Process until thoroughly mixed. Store covered in a refrigerator.
