Creamy Macaroni Salad with Eggs Recipe

Ingredients

Salad

• 8 ounces uncooked elbow macaroni
• 3 large hard boiled eggs, whites and yolks separated
• 1 rib celery, diced
• 1/2 cup red onion, diced
• 1 small red bell pepper, diced
• 2 tbsp dill pickles, diced
• Salt and pepper to taste
• Fresh chopped parsley for garnish

Dressing

• 1 cup mayonnaise (can also substitute half sour cream or Greek yogurt)
• 1 tbsp pickle juice
• 1 tbsp red wine vinegar
• 1/2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp sugar

Instructions

1. Boil the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and rinse under cold water to stop the cooking process and cool the noodles.
2. Peel the hard boiled eggs and cut them in half. Chop the egg whites finely and place them in a large mixing bowl. Transfer the egg yolks to a small bowl and set aside.
3. To the bowl with egg whites, add diced celery, red onion, red bell pepper, and dill pickles. Stir until well combined and set aside.
4. Mash the reserved egg yolks with a fork until crumbly. Add mayonnaise, pickle juice, red wine vinegar, Dijon mustard, garlic powder, onion powder, and sugar. Stir thoroughly until the dressing is smooth and uniform.
5. Pour the dressing over the macaroni and salad mixture. Toss gently until everything is evenly coated. Season with salt and pepper to taste.
6. Refrigerate the macaroni salad for at least one hour to allow flavors to meld. Just before serving, sprinkle with fresh chopped parsley for garnish if desired.

Notes

• For a lighter version, substitute half or all mayonnaise with Greek yogurt or sour cream.
• Adjust the sugar in the dressing to your taste for desired sweetness.
• Make sure to cool the pasta completely before mixing to prevent a watery salad.
• The salad can be prepared a day ahead to enhance the flavors.
• Optional additions include chopped pickled jalapeños for a spicy kick or shredded cheddar cheese for extra richness.