– 2 cups elbow macaroni – 1 cup mayonnaise – 1 tbsp Dijon mustard – 1/4 cup chopped red onion – 1/2 cup chopped celery – 1/2 cup chopped red bell pepper – 1/4 cup sweet pickle relish – 2 hard-boiled eggs, chopped – Salt and pepper to taste
Cook macaroni in salted water until tender. Drain and rinse with cold water to stop cooking. Set aside in a large mixing bowl to cool.
In a small bowl, whisk mayonnaise, Dijon mustard, and pickle relish. Add a pinch of salt and pepper. Mix until creamy and smooth.
Chop red onion, celery, and bell pepper finely. Add them to the cooled macaroni along with the chopped boiled eggs.
Pour the mayo dressing over the macaroni mixture. Stir until everything is well coated and evenly mixed.
Taste and adjust seasoning if needed. Cover the bowl with plastic wrap and chill in the fridge for at least one hour.
Serve cold as a side dish. Perfect for picnics, BBQs, or family dinners. It’s creamy, tangy, and packed with flavor in every bite!
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