Ingredients
Main Ingredients
- 8 ounces elbow macaroni Cook according to package instructions.
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tablespoons mustard Adjust to taste.
- 1/4 cup dill pickles, chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley for garnish (optional)
Method
Preparation
- Cook the macaroni according to the package instructions; drain and let it cool.
- In a large bowl, mix together the mayonnaise, mustard, chopped hard-boiled eggs, dill pickles, red onion, salt, and pepper.
- Add the cooled macaroni to the bowl and stir until everything is well combined.
- Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors meld.
Serving
- Serve chilled, garnished with paprika and parsley if you like.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 3g
Notes
Make sure the macaroni is cooled completely before mixing to prevent the mayonnaise from becoming runny. Feel free to adjust the mustard to your taste; adding a pinch of sugar can balance the tartness of the pickles if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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