Description
A creamy and nostalgic macaroni salad with a delightful eggy twist, perfect for family gatherings or potlucks.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle relish
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook macaroni according to package instructions; drain and cool.
- In a large mixing bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, pickle relish, red onion, and celery.
- Add the cooled macaroni to the mixture and gently stir until well combined.
- Season with salt and pepper to taste.
- Sprinkle with paprika before serving.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
For best flavor, allow salad to chill for a few hours or overnight. Leftovers keep well in the fridge for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg