If you’re looking for a new twist on the classic macaroni salad recipe, look no further than this unexpected combination of pickles and hard-boiled eggs. We will explain why this flavor profile works so well, leaving your taste buds pleasantly surprised.
As a native New Yorker, you know how I feel about my pizza, delis and macaroni salad. However, I have been getting some emails to make a macaroni salad that has eggs, bell peppers and even pickles in it! Yes, pickles.
So you know me, off to the kitchen I go.
Why the Flavors Work So Well Together
One of the reasons I found this pickle and hard-boiled egg macaroni salad recipe works so well is because of the balance of flavors. The tanginess of the pickles adds a zingy freshness, while the creaminess of the hard-boiled eggs provides a rich and satisfying texture. When combined with the chewy texture of the macaroni, it creates a flavor profile that is both unexpected and delicious.
Now that you’re convinced of the greatness of this dish, let’s get started.
Ingredients You’ll Need
- Bell pepper, celery, red onion and dill pickles add the crunch to our macaroni salad. The hard-boiled eggs add some creaminess.
- The dressing is a perfectly balanced blend of mayonnaise, ACV, Dijon mustard, pickle juice, sugar, salt, and pepper.
Instructions for Making the Salad
- Begin by cooking the macaroni according to the package instructions. While the pasta is cooking, chop the red pepper, celery, pickles and hard-boiled eggs into small pieces.
- In a large bowl, whisk the ingredients of the dressing together. Taste and add salt and pepper to taste.
- Once the pasta is cooked and drained, it’s important to rinse it under cold water to completely cool it down. Once cool, add it to the dressing.
- Fold in the chopped ingredients. Stir until everything is well coated.
That’s it – your pickle and hard-boiled egg macaroni salad is ready to enjoy! But before you dig in, check out our tips for customizing the recipe to make it your own.
Tips for Customizing the Recipe
While the recipe for the pickle and hard-boiled egg macaroni salad is delicious as is, there are a few ways to customize it to suit your taste preferences.
- Firstly, if you’re not a fan of macaroni, you could switch it up by using another type of pasta such as penne or fusilli. You could also use whole wheat or gluten-free pasta if you have dietary restrictions.
- For those who prefer a creamier salad, add a dollop of mayo or Greek yogurt to the dressing. This will give it a richer flavor and smooth texture.
- If you’re feeling adventurous, try adding some diced onion, or even bacon to the mix. These additions will add a bit of crunch and boost the salad’s savory profile.
- Finally, don’t be afraid to experiment with different types of pickles. You could use bread and butter pickles, dill pickles or even spicy pickles to give the salad a different flavor profile.
This pickle and hard-boiled egg macaroni salad recipe is an unexpected twist on a classic dish that will leave your taste buds dancing. The combination of flavors may seem unusual, but they work together perfectly to create a tangy and creamy flavor explosion. With simple ingredients and easy-to-follow instructions, this recipe is a great addition to any summer picnic or BBQ.
More Salad Recipes:
HARD-BOILED EGG AND PICKLE MACARONI SALAD RECIPE
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- Total Time: 1 hour 25 min (includes chilling time)
- Yield: 16 servings 1x
- 1 pound Elbow Macaroni
- 2 Hard-boiled Eggs, diced
- 2 Celery Ribs, finely diced
- 1 Red Bell pepper, seeded and finely diced
- 2 Tbsp. Red Onion, minced
- ¼ Cup Sweet Pickles , chopped
- 1 Cup Mayonnaise
- 2 Tbsp. Apple Cider Vinegar
- 3 Tablespoons Pickle juice
- 2 teaspoons Sugar
- 1 Tablespoon Dijon mustard
- Sea salt and black pepper to taste
- Prepare the macaroni according to package instructions. Drain and rinse with cool water until the macaroni is completely cooled.
- As the macaroni is cooking, chop the hard boiled eggs, celery, pepper, onion and pickles up.
- Mix the ingredients for the dressing together in a large bowl. Add the macaroni and the chopped veggies. Toss until well combined.
- Cover and refrigerate for at least 1 hour before serving. If the macaroni becomes a little dry, try adding more pickle juice or mayonnaise to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: side dish
- Serving Size: 12 servings
- Calories: 235
- Sugar: 3.6
- Sodium: 406 mg
- Fat: 7.9
- Saturated Fat: 1.3
- Carbohydrates: 34.7
- Fiber: 1.5
- Protein: 6.2
I have made a recipe just like this in the 70s. I forgot all about it. It was always such a hit because people weren’t expecting the extra salty briny taste, which is very good btw. I am so happy to have found this recipe. I don’t cook as much as I used to, but I’m willing to buy the ingredients to make this again.