Creamy Macaroni Salad with Hard-Boiled Eggs and Veggies
This creamy macaroni salad is a delightful blend of hard-boiled eggs, fresh vegetables, and a tangy dressing. Perfect for picnics and gatherings, it offers a satisfying texture and flavor that everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 hard-boiled eggs, chopped
- 1 small sweet pepper, seeded and diced small
- 2 Tbsp. dill pickle relish
- 1 lb. salad macaroni
- 3 celery ribs, diced small
- 1 small onion, finely diced
- Paprika (to garnish)
- 2 cups light mayonnaise
- 1 Tbsp. white vinegar or apple cider vinegar
- 1–2 Tbsp. yellow or Dijon mustard
- 1/2 cup sugar
- 3/4 tsp. celery seed
- 1/4 tsp. salt
Instructions
- Bring a large pot of water to a boil over medium heat. Cook the macaroni according to package instructions. Once cooked, drain well, rinse with cold water, and transfer to a large bowl.
- In a separate bowl, combine the mayonnaise, sugar, mustard, vinegar, celery seed, and salt. Mix until well blended. Set aside.
- Once the macaroni has cooled, add the chopped hard-boiled eggs, diced onion, diced celery, and diced sweet pepper to the bowl.
- Pour the prepared dressing over the macaroni and vegetable mixture. Stir until everything is well coated.
- Chill the salad for at least 2 hours before serving to allow the flavors to meld together. Garnish with paprika before serving.
Nutrition
- Calories: 389
- Sugar: 12g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg