Cucumber and Egg Macaroni Salad

Name: Cucumber and Egg Macaroni Salad
Yield: 5-6 servings
Cuisine: American
Ingredients: 1 (16 oz) box Macaroni (I used Muellers); 7 hard boiled eggs; 1 large yellow onion; 1 cucumber (keep skin on you prefer); 1/4 cup sweet relish; 1 cup plus two tbs of mayonnaise (I used Duke Mayonnaise); 1/2 tbs mustard; 1 1/2 tsp apple cider vinegar; 2 pinches celery salt; 2-3 pinches onion powder; small pinch of paprika; small pinch of red pepper; salt for taste; pepper for taste

April R @cook_5659185

DMV

This creamy macaroni salad has nontraditional crunchy cucumbers with traditional hard boiled eggs and sweet relish. If you dislike celery in your macaroni salad like I do, then you'll love this recipe.

April R @cook_5659185

Saved

Ingredients

5-6 servings

1 (16 oz)box Macaroni (I used Muellers)
7hard boiled eggs
1large yellow onion
1cucumber (keep skin on you prefer)
1/4 cupsweet relish
1 cupplus two tbs of mayonnaise (I used Duke Mayonnaise)
1/2 tbsmustard
1 1/2 tspapple cider vinegar
2 pinchescelery salt
2-3 pinchesonion powder
small pinch of paprika
small pinch of red pepper
salt for taste
pepper for taste

Saved

Steps

1

Cook the macaroni until package directions. Drain the noodles and set aside. While macaroni is cooking, rinse the cucumber and slice or remove the skin then slice then half each slice. Dice up the hard boiled eggs.
2

Pour the Macaroni into a large bowl. Add the rest of the ingredients along with the cucumbers and eggs. Mix Well. Add more seasoning if needed. Cover and place in the fridge for 2-4 hours before serving.