Description
A creamy, tangy macaroni salad featuring hard-cooked eggs, sweet pickles, and a hint of smoke, perfect for potlucks.
Ingredients
Scale
- 8 oz large elbow macaroni
- 12 large hard-cooked eggs, peeled and chopped
- ½ cup mayonnaise
- 3 Tbsp country Dijon-style mustard
- ½ cup thinly sliced red onion
- ¼ cup cider vinegar
- 1 tsp sugar
- ½ cup chopped sweet pickle
- 1 ½ cup very thinly sliced celery
- ½ tsp salt
- ½ tsp smoked paprika
- ¼ tsp cracked black pepper
- 2 tbsp fresh parsley, chopped (optional)
- 1 tbsp lemon juice (optional)
Instructions
- Cook macaroni according to package directions, drain and rinse under cold water.
- In a large bowl combine mayonnaise, mustard, sugar, cider vinegar, salt, smoked paprika, and cracked black pepper; whisk until smooth.
- Add chopped hard-cooked eggs, thinly sliced red onion, chopped sweet pickle, and celery to the dressing; stir to coat.
- Fold in the cooked macaroni until evenly coated.
- Stir in chopped parsley and lemon juice if using.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving.
Notes
For best flavor, prepare a day ahead and keep chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mix and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 350 mg
Keywords: macaroni salad,deviled eggs,potluck,creamy,tangy