Description
The secret to this creamy mac salad is folding mashed yolks and tangy relish into the dressing. Al dente pasta meets classic picnic flavor! Full instructions and nutrition breakdown inside.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 large eggs, hard-boiled
- 1 cup mayonnaise (full-fat recommended)
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish, drained
- 1/2 cup finely chopped celery
- 1 teaspoon kosher salt, plus more for cooking
- 1/2 teaspoon paprika, for garnish
Instructions
- Step 1: Cook the macaroni according to package directions until al dente. Drain immediately and rinse thoroughly with cold water to stop the cooking process and cool the pasta completely. Set aside.
- Step 2: Peel the hard-boiled eggs. Separate the yolks from the whites. Finely chop the egg whites and place them in a large mixing bowl. Place the yolks in a separate medium bowl and mash them completely until smooth.
- Step 3: To the mashed yolks, add the mayonnaise, yellow mustard, sweet pickle relish, chopped celery, and kosher salt. Mix thoroughly until the dressing is smooth and evenly combined, mimicking the rich texture of a deviled egg filling.
- Step 4: Add the cooled macaroni and the chopped egg whites to the yolk dressing mixture. Gently fold all ingredients together until the pasta and eggs are fully coated. Taste the salad and adjust the seasoning (salt, pepper, or a splash of pickle juice if desired).
- Step 5: Transfer the macaroni salad to an airtight container and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to fully meld. Garnish generously with paprika just before serving.
Notes
- Always store leftovers in an airtight container in the coldest part of your refrigerator, consuming within 3-4 days for optimal safety and flavor retention.
- Since this dish is served cold, if the salad seems too thick or dry after resting overnight, stir in a splash of whole milk or extra pickle juice to restore its creamy consistency just before serving.
- For a perfect backyard presentation, serve this chilled salad in a decorative bowl nestled inside a larger bowl of ice, pairing it with grilled sausages or smoky shredded beef.
- To achieve that signature creamy deviled egg texture, ensure you mash the yolks completely smooth *before* adding the mayonnaise; a quick press through a fine-mesh sieve works wonders if you prefer zero lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 415
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: *The FDA does not set Daily Value percentages for Trans Fat or Unsaturated Fat.
- Trans Fat: 0g
- Protein: 4g