Ingredients
- 2 cups elbow macaroni
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup chopped celery
- 1/2 cup diced dill pickles
- 1/4 cup sweet pickle relish
- 1/2 teaspoon onion powder
- 1 teaspoon paprika (plus more for garnish)
Instructions
- Boil the pasta: In a large pot, bring salted water to a boil. Add your pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the eggs: While the pasta cools, hard-boil your eggs in a saucepan covered with water. Bring to a boil, then remove from heat, cover, and let sit for 12-15 minutes. Cool under cold running water, peel, and chop.
- Make the dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, onion powder, and pickle relish. Stir until smooth.
- Mix it together: Add the drained pasta and chopped hard-boiled eggs to the dressing. Toss gently until coated.
- Add vegetables: Incorporate the chopped celery, dill pickles, and any other vegetables you like.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving.
- Garnish and enjoy: Before serving, give it a gentle stir and sprinkle with paprika.
Notes
Let the salad chill for at least 30 minutes to allow flavors to meld. Feel free to customize with your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian