Prep 20 mins
Cook 10 mins
Very easy, very tasty.
- 2 cups macaroni
- 3 hard-boiled eggs
- 1 cup celery
- 1⁄4 cup bell pepper (use green, red or yellow)
- 2 tablespoons green onions
- 2 tablespoons pimentos (chopped for color)
- 1 tablespoon honey dijon mustard
- 1 teaspoon Season-All salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 1 cup mayonnaise
- Boil the macaroni and the eggs together in the same pot.
- Let cool
- Dice the eggs.
- Throw it all in the bowl and mix together.
- Add chicken, tuna or shrimp to turn it from a side dish to a meal.
Hey Adrienne, this salad was a pretty good, but I noticed after chilling the salad for 3 hours, the salad seemed dry, so I prepared a bit more of the dressing and added it immediately. What a difference that made. The salad was a lot more creamy, and stayed creamier for several days in the fridge. When making the salad, I cooked the macaroni seperately, plus I boiled the eggs seperately. I only added 1/2 cup of thinly sliced celery, 1 small green onion, plus a 2-ounce jar of diced pimientos, which I drained on paper toweling. When adding a bit more of the sauce, I halved the dressing, but only added 1/4 teaspoon of the Season-All Salt. I think this salad would taste great adding either chicken or shrimp to it, so that's what I'm going to do the next time I make this salad.
Excellent Salad!! Found the "Copycat Lawry's Seasoned Salt" #17051 recipe to substitute for the "Season-All Salt". Also, didn't have on hand the honey dijon mustard, so substituted country dijon mustard & 1/2 teaspoon sugar. Did find the salad tasted better after it was chilled for an hour. This salad recipe is a keeper. Thanks for sharing.
Exceptionally good! Used cooked frozen peas instead of celery as I'm not much of a celery fan. Other than that followed the recipe exactly. The honey dijon is a nice touch. Gives it a bit of tang and hint of sweetness, but not overly so. Definitely a keeper!