Description
Southern Macaroni Salad with Hard Boiled Eggs is a creamy, tangy side dish that combines pasta, hard-boiled eggs, and fresh vegetables, making it a favorite among families. This salad is easy to prepare and perfect for meal prep, bringing smiles to both kids and adults.
Ingredients
Scale
1 cup Elbow Macaroni
2 Hard-Boiled Eggs
1/2 cup Mayonnaise
1 tbsp Yellow Mustard
1/4 cup Sweet Pickle Relish
1/4 cup Red Onion, finely diced
1/2 cup Celery, diced
1/2 cup Red Bell Pepper, diced
1 tbsp Apple Cider Vinegar
1 tsp Sugar
Salt to taste
Black Pepper to taste
1 tsp Smoked Paprika
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water
- Prepare the Eggs: Boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, cover, and remove from heat for 12 minutes. Transfer to an ice bath
- Whisk the Dressing: In a bowl, combine mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and pepper. Whisk until smooth
- Chop the Vegetables: Finely dice red onion, celery, and red bell pepper. Peel and chop the hard-boiled eggs into bite-sized pieces
- Combine the Ingredients: Add cooled macaroni, chopped vegetables, and eggs to the dressing, and gently fold together until coated
- Chill and Serve: Cover the salad and refrigerate for at least two hours before serving. Sprinkle with smoked paprika before serving
Notes
For a lighter version, replace half of the mayonnaise with Greek yogurt.
Ensure that the pasta is completely cool before combining with the dressing to avoid an oily texture.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 186 mg