Macaroni Salad with Eggs and Cucumbers
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!
Servings 6 people
- 16 oz box of macaroni
- 7 hard boiled eggs chopped
- 1 red onion finely diced
- 1 seedless cucumber diced
- ¼ cup sweet relish
- 1 cup plus two tbs of mayonnaise I used Duke Mayonnaise
- ½ tbs mustard
- 2 tsp apple cider vinegar
- 1-2 pinch of celery seasoning
- ⅛ tsp onion powder
- ⅛ tsp smoked paprika
- 1 pinch red pepper
- salt for taste if needed
- lots of pepper for taste
- 2 mini peppers finely diced
Cook the macaroni according to package directions. Make sure you salt the pasta water. Drain and rinse the noodles and set aside to cool.
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 up to 4-8 hours or overnight. *See notes.
TIPS TO MAKE THIS MACARONI SALAD
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.
Add carrots or bell peppers or whatever add-ins you like.
MAKE IT AHEAD OF TIME - It's best to make this salad the day before you need it. However, do not add the cucumbers to the salad until you are about to serve it. If you add the cucumbers the day before you serve it they may make the macaroni salad watery.
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.