Ingredients
- 2 cups elbow macaroni uncooked
- 3 large hard-boiled eggs chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ cup sugar
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup celery finely chopped
- ¼ cup onion finely chopped
- ¼ cup red bell pepper diced (optional for color and crunch)
- 1 tablespoon sweet pickle relish
Instructions
- Cook the macaroni:
- Bring a large pot of salted water to a boil. Cook macaroni until tender, about 7–9 minutes. Drain and rinse with cold water. Let cool.
- Make the dressing:
- In a large mixing bowl, whisk together the mayonnaise, mustard, sugar, vinegar, salt, pepper, and pickle relish until smooth.
- Combine ingredients:
- Add the cooled macaroni, chopped eggs, celery, onion, and red bell pepper into the bowl with the dressing. Gently fold everything together until well coated.
- Chill and serve:
- Cover the salad and refrigerate for at least 2 hours before serving to allow flavors to blend. Mix gently before serving.