Description
A creamy, tangy Southern classic with elbow macaroni, mayonnaise, eggs, celery, and pickle relish for a refreshing, protein-rich side that pairs with spicy mains. Light, vibrant, and perfect for summer gatherings.
Ingredients
Elbow macaroni, 2 cups cooked
Mayonnaise, 1 cup
Hard-boiled eggs, 4 large, chopped
Celery, 3 stalks, diced
Red onion, 1/2 small, finely chopped
Sweet pickle relish, 3/4 cup
Dijon mustard, 1/2 cup
Salt, 1/2 tsp
Freshly ground black pepper, to taste
Instructions
Cook elbow macaroni until al dente, salt slightly, and drain. Rinse with cold water to stop cooking
In a large bowl, whisk mayonnaise, mustard, half the relish, salt, and pepper
Add cooked noodles (at room temperature), then fold in chopped eggs
Mix in celery, onion, and remaining relish. Taste and adjust seasoning
Cover and refrigerate at least 30 minutes for flavors to meld
Serve chilled or at room temperature
Notes
For a lighter option, substitute half the mayonnaise with Greek yogurt
Use finely chopped cherry tomatoes as a optional crunch add-on
Pickled eggs add a gourmet twist
Best served the same day but will keep in fridge for 2-3 days
- Prep Time: 25
- Cook Time: 8
- Category: Salad
- Method: Chilling
- Cuisine: American (Southern)
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 7g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 75mg