Ingredients
3 cups uncooked elbow macaroni
10 hard boiled eggs, peeled and chopped
1 small onion, chopped
1 cup diced celery
1 cup mayonnaise
1/3 cup sweet pickle relish
1/3 cup yellow mustard
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
Instructions
1-Cook the 3 cups of uncooked elbow macaroni according to package instructions and drain it well.
2-Peel and chop the 10 hard boiled eggs, then combine them in a large bowl with the cooked macaroni, 1 chopped small onion, 1 cup diced celery, 1 cup mayonnaise, 1/3 cup sweet pickle relish, 1/3 cup yellow mustard, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper.
3-Mix all the ingredients gently with a spoon to ensure even distribution without mashing the eggs.
4-Refrigerate the salad for at least 2 hours, or longer for better taste, as suggested in the preparation notes.
5-Serve chilled, and feel free to adjust based on dietary needs like using vegan options if required.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥓 Add bacon, pimentos, olives, or cheese to customize flavor.
⏳ Prepare the salad a day ahead and refrigerate overnight for better flavor blending.
🥄 For creamier texture, mash egg yolks separately with mayonnaise before mixing.
- Prep Time: 10 minutes
- Cooking time & Refrigeration: 10 minutes cooking + 2 hours refrigeration
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American