ACK’s Deviled Egg Mac Salad

Brown Eggs

Mayo

2 Servings Elbow Mac prepared, drained, rinsed in cold water, cooled

2 Boiled eggs (I prefer organic free range brown) cooled, peeled & diced (Vegan? Try cubed Tofu🧡😉)

1/2 - 1 Cup Mayo (I prefer Kraft😉 or Vegenaise Original by Follow Your Heart💙)

1 teaspoon Celery Seed + 1 teaspoon Celery Flakes

*optional* 2 - 3 Fresh finely chopped Celery Stalks

Celery Seed

Celery

1 - 2 Tablespoons Paprika to taste

Paprika

1 - 2 Tablespoons French’s Spicy Yellow Mustard (or Yellow Mustard with add 1/4 to 1/2 teaspoons of Ground Cayenne Pepper😉🌶)

Cayenne Pepper

*optional* For a little more spice 🌶 add an extra 1/4 teaspoon of Cayenne Pepper 😉

Mix carefully and gently and chill 1/2 hour to an hour or overnight before serving.

~ Enjoy, Miss Angelynn Cassidy Keiper-Jones❤️