Update: This recipe was updated on 1/5/2018. The original recipe was posted in August 2016. Updated the post and photos (I didn’t like the original photos) The recipe has been updated slightly.
Happy New year! Are you enjoying the cold weather? I’m not. I can not believe how cold it has been lately and I really can’t believe the warmer states have been experiencing freezing cold weather. I truly hope you are staying warm. Just a few more months of this cold winter. Hopefully, it warms up soon! I noticed it’s getting darker outside later so that’s a good sign that spring will be here soon! I can’t wait.
In the meantime, I have this delicious cucumber and egg macaroni salad for you which screams spring and summer. I’m on Cookpad. Cookpad is a pretty fun and friendly recipe sharing social site. Two members have made this recipe and they love it. I post some of my recipes on there. This macaroni salad is perfect for warm weather bbq’s, potlucks or anytime really. I know how a lot of people are trying to eat healthier, so this recipe may not be for you, BUT you can easily make this macaroni salad healthier but ditching the mayonnaise and using sour cream. It definitely will not taste the same but with a couple tweaks, you can still make it taste delicious. I honestly think mayonnaise-based tastes better. You could even do a combo of mayonnaise and sour cream or even try yogurt or ditch the all three and use an Italian dressing. Check the recipe for a couple of tips.
Have you ever tried cucumber salad with pasta? I think I’m in love with it. Don’t get me wrong, I love traditional Southern American macaroni salad. I ate it all the time growing up. However, I didn’t like the crunchy celery or when my mom put tuna in it although tuna wasn’t traditional. I couldn’t stand celery, so I picked them all out. Speaking of macaroni salad, I will have my southern macaroni salad recipe up next week! Watch out for it.
So yea, I love tuna but not in my macaroni salad! Lately, I’ve been loving celery, BUT I have to chop it up pretty small or cook it down a bit then add it to my salad. You won’t have to worry about chopping celery because like I said earlier, this macaroni salad is celery free, however, I did add a couple pinches of celery seasoning. I love the flavor of it.
I had to figure out a way to get some crunch factor into this macaroni salad without using celery. I saw several recipes on the internet which had cucumbers in the pasta. I thought it was weird but it also sounded delicious. I ended up making my own version. I also wanted to add another element to this macaroni salad. What ingredient is usually found in macaroni salad??? Eggs! So I added the hard-boiled eggs to my pasta salad too.
Cucumber and egg macaroni salad is probably the easiest and tastiest macaroni salad ever. There’s not a lot of chopping of vegetables. Just chop up the onions, mini peppers and of course the cucumbers. I couldn’t wait to finish making this cucumber and egg macaroni salad.
I will admit, once the cucumber and egg macaroni salad was done, I was nervous about trying it because I wasn’t sure I would like cucumbers in my pasta salad. I get that way when I try something new. When I took my first bite, omg I was so amazed! It was so good! I couldn’t stop eating it. I was relieved that it came out so tasty. Seriously, cucumbers go pretty well with macaroni salad. Don’t knock it until you try it!
Cucumber and Egg Macaroni Salad
This creamy macaroni salad is not your traditional salad. I ditched the celery and added crunchy cucumbers and hard-boiled eggs. This is one recipe you'll want to make! So delicious!
- 16 oz box of macaroni
- 7 hard boiled eggs diced
- 1 red onion
- 1 cucumber diced
- 1/4 cup sweet relish
- 1 cup plus two tbs of mayonnaise I used Duke Mayonnaise
- 1/2 tbs mustard
- 2 tsp apple cider vinegar
- 1-2 pinch of celery seasoning
- 1/8 tsp onion powder
- 1/8 tsp smoked paprika
- 1 pinch red pepper
- salt for taste if needed
- lots of pepper for taste
- 2 mini peppers diced small
Add about 1 tablespoon of salt into the water with the macaroni. Cook the macaroni according to package directions. Drain and rinse the noodles and set aside.
While macaroni is cooking, dice up the hard-boiled eggs.
- Drain the macaroni then pour it into a large bowl. Add the rest of the ingredients along with the cucumbers and eggs. Mix well. Add more seasoning for taste if needed.
Cover and place in the fridge so the flavors can meld for 4 hours or overnight.
If you would like to lighten up this recipe you can use yogurt or sour cream or a combo of mayo and sour cream/yogurt or even try avocado mayonnaise. It definitely will not taste the same.
Use the same ingredients in this recipe but you may need to add more seasoning to make it delicious and a bit of sugar since yogurt and sour cream is not as flavorful as mayonnaise. I bet Italian dressing would also taste great in this pasta.
Add carrots or bell peppers or whatever add-ins you like.
Refrigerate macaroni salad within two hours of preparing in an airtight container. Macaroni that is stored properly will last 3-5 days in the refrigerator.