The BEST Macaroni Salad Recipe loaded with elbow macaroni, hard boiled eggs, red bell pepper, onion and dill pickles! All tossed in a creamy, sweet and tangy dressing. The only side dish you'll need for barbecues, parties or get togethers!
- 8 ounces uncooked elbow macaroni
- 3 large hard boiled eggs, whites and yolks separated
- 1 rib celery, diced
- 1/2 cup red onion, diced
- 1 small red bell pepper, diced
- 2 tbsp pickles, diced
- salt and pepper to taste
- fresh chopped parsley for garnish
- 1 cup mayonnaise (can also substitute half sour cream or greek yogurt)
- 1 tbsp pickle juice
- 1 tbsp red wine vinegar
- 1/2 tbsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sugar
Boil noodles according to package instructions. Drain and rinse in cold water.
Peel the eggs and cut them in half. Chop up the egg whites and transfer the egg yolks to a small bowl and set aside.
Add the chopped egg whites to a large bowl along with the celery, red onion, bell pepper and pickles. Stir until combined and set aside.
Mash up the egg yolks with a fork then add mayonnaise, pickle juice, vinegar, mustard, garlic, onion powder and sugar to the bowl with the egg yolks. Stir until everything is combined.
Pour dressing on top of the macaroni salad and toss to coat. Season with salt and pepper to taste.
Place in the refrigerator for at least an hour before serving. When you are ready to serve sprinkle with fresh chopped parsley for garnish, if desired.