Creamy Southern-Style Macaroni Egg Salad is a comforting, hearty dish that brings together the classic flavors of the South with a rich and creamy texture. This timeless favorite is perfect for family gatherings, potlucks, or a cozy weekend meal. With tender elbow macaroni, hard-boiled eggs, tangy pickles, and a smooth, flavorful dressing, this salad offers the perfect balance of creaminess, crunch, and savory goodness.
It’s not just a side dish—it can easily steal the spotlight on any table. The Southern twist comes through in the use of simple, wholesome ingredients that pack a nostalgic punch and make each bite memorable. This recipe is quick to put together, easy to customize, and always a crowd-pleaser. Whether served chilled or slightly warm, this macaroni egg salad is a Southern comfort food classic that never goes out of style.
Ingredients
2 cups elbow macaroni
4 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon sweet pickle relish
½ cup celery, finely chopped
¼ cup red onion, finely chopped
¼ cup green bell pepper, finely chopped
Salt to taste
Black pepper to taste
Paprika for garnish (optional)
Chopped fresh parsley for garnish (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Boil the eggs: While the pasta is cooking, place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat, then reduce the heat and let them simmer for about 10 minutes. Remove the eggs, transfer them to an ice water bath, and let them cool for 5-10 minutes. Once cooled, peel and chop the eggs.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, and sweet pickle relish. Stir until the mixture is smooth and well blended. This dressing provides the creamy base and tangy depth characteristic of Southern-style salads.
- Add the vegetables: To the dressing, add the chopped celery, red onion, and green bell pepper. These vegetables give the salad a satisfying crunch and a burst of freshness that contrasts beautifully with the creamy dressing. Mix everything together until evenly combined.
- Mix in the macaroni and eggs: Gently fold the cooked macaroni and chopped hard-boiled eggs into the bowl with the dressing and vegetables. Stir carefully to avoid mashing the eggs or breaking the pasta. The goal is a creamy yet textured salad with distinct, tender pieces.
- Season to taste: Add salt and black pepper as needed. The amount of seasoning may vary depending on your personal preference and the saltiness of your ingredients, so taste as you go.
- Chill before serving: Cover the salad and refrigerate for at least 1-2 hours before serving. This helps the flavors to meld together and enhances the overall taste.
- Garnish and serve: Before serving, sprinkle paprika over the top for a touch of color and subtle smoky flavor. Add a handful of freshly chopped parsley for a bright, fresh finish. Serve chilled as a side dish or enjoy it on its own.
Creamy Southern-Style Macaroni Egg Salad is the perfect make-ahead recipe for busy days or festive occasions. It’s easy, satisfying, and made with pantry staples that deliver classic Southern flavor in every forkful. Whether it’s served at a summer cookout or alongside fried chicken, this salad is sure to become a beloved part of your comfort food repertoire.