Ingredients
3 cups uncooked elbow macaroni
10 boiled and peeled eggs
1 small chopped onion
1 cup diced celery
1 cup mayonnaise
1/3 cup sweet pickle relish
1/3 cup yellow mustard
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
Instructions
1-First: cook 3 cups of uncooked elbow macaroni according to the package instructions, then drain it well.
2-In a large bowl, add the cooked macaroni, the 10 chopped boiled and peeled eggs, 1 small chopped onion, and 1 cup diced celery.
3-Next, stir in 1 cup mayonnaise, 1/3 cup sweet pickle relish, 1/3 cup yellow mustard, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper.
4-Mix all the ingredients together until they are evenly combined for a creamy consistency.
5-Refrigerate the salad for several hours to let the flavors blend before serving it cold.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use fresh celery for a crisp texture that balances the creaminess.
🧂 Adjust mustard and paprika to taste for your preferred level of tang and spice.
❄️ Refrigerate at least 4 hours or overnight for best flavor blending.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg