Easy and Creamy Macaroni Salad

Ingredients

• 1 pound Elbow Macaroni (cooked al dente, rinsed with cold water)
• 4 Large Eggs (hard‑boiled, peeled and chopped)
• 1 cup Mayonnaise (full‑fat for authentic creaminess)
• 2 tablespoons Yellow Mustard (adds tang)
• 1/2 cup Sweet Pickle Relish (finely chopped if chunky)
• 1/4 cup Red Onion (finely diced)
• 2 Celery Stalks (thinly sliced)
• 1 teaspoon Granulated Sugar (balances acidity)
• 1/2 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Paprika (for garnish and subtle smokiness)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain in a colander and immediately rinse under cold running water to stop the cooking process.

   Time: PT10M

   Temperature: Boiling

2. Hard‑Boil the Eggs

   Place the eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat and let sit for 10 minutes. Transfer to an ice‑water bath to cool, peel, and chop coarsely.

   Time: PT12M

   Temperature: Boiling

3. Prepare the Veggies

   While the pasta cools, dice the red onion, slice the celery thinly, and set aside.

   Time: PT5M

4. Make the Dressing

   In the large mixing bowl, combine mayonnaise, yellow mustard, sweet pickle relish, sugar, salt, pepper, and paprika. Whisk until smooth. Then add the chopped egg yolks (reserve the whites for another use) and whisk briefly to incorporate.

   Time: PT5M

5. Combine All Ingredients

   Add the cooled macaroni, chopped egg whites, diced onion, sliced celery, and pickle relish to the dressing. Fold gently with a spatula until everything is evenly coated.

   Time: PT5M

6. Chill and Serve

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Before serving, give the salad a quick stir and sprinkle a little extra paprika on top for color.

   Time: PT30M

   Temperature: Refrigerator

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g