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Creamy Southern Macaroni Salad Recipe Easy Homemade Mustard and Egg Salad

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A creamy Southern macaroni salad with a tangy mustard kick and chopped hard-boiled eggs, perfect for summer gatherings and barbecues.

Ingredients

Scale
  • 2 cups (about 200g) dry elbow macaroni
  • 3 large hard-boiled eggs, peeled and chopped
  • 3 tablespoons yellow mustard (preferably French’s)
  • ¾ cup (180ml) mayonnaise (Duke’s mayo recommended for authenticity)
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon white vinegar
  • 1 teaspoon granulated sugar
  • 1 stalk celery, finely chopped
  • 2 green onions, thinly sliced
  • Salt and black pepper to taste
  • Optional: Paprika for garnish or hot sauce for subtle heat

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) of elbow macaroni and cook according to package instructions, usually 7-8 minutes, until just tender (al dente). Avoid overcooking.
  2. Drain the pasta in a colander and rinse under cold running water to stop cooking and cool it down. Let it drain well.
  3. Place 3 large eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer to a bowl of ice water to cool. Peel and chop roughly.
  4. In a large bowl, combine ¾ cup (180ml) mayonnaise, 3 tablespoons yellow mustard, 2 tablespoons sweet pickle relish, 1 tablespoon white vinegar, and 1 teaspoon sugar. Stir until smooth and creamy.
  5. Fold in the chopped celery and green onions, followed by the chopped eggs. Stir gently to combine without breaking up the eggs too much.
  6. Add the cooled macaroni to the bowl with the dressing mixture. Toss carefully but thoroughly until every piece is coated.
  7. Taste and season with salt and black pepper to your liking. Add a dash of hot sauce or a sprinkle of paprika if desired.
  8. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.

Notes

Do not overcook the pasta to avoid mushiness. Rinse pasta under cold water to remove excess starch. Use room temperature eggs and mayo for a smoother dressing. Chop eggs roughly to maintain texture. Adjust mustard to taste gradually. Chill salad for at least 1 hour or overnight for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Stir gently before serving leftovers to refresh texture.

Nutrition

Keywords: macaroni salad, southern macaroni salad, creamy macaroni salad, mustard macaroni salad, egg salad, picnic side dish, barbecue side dish

Find it online: https://evabake.com/creamy-southern-macaroni-salad-recipe-easy-homemade-mustard-and-egg-salad/