Servings: 6 to 8
Prep Time: 15 min
Cook Time: 10 min
2 cups elbow macaroni (about 8 ounces)
2/3 cup mayonnaise
3 tablespoons sweet dill relish
1 tablespoon chopped pimento
2 celery stalks, finely chopped
1 large carrot, peeled and grated
1/2 Vidalia onion, finely chopped
Freshly ground black pepper
4 hard-boiled eggs
Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions. Drain well and transfer to a large serving bowl.
Add the mayonnaise, sweet dill relish, pimentos, celery, carrots and onions to another bowl and sprinkle with salt and pepper. Add the eggs and mash them into the mayonnaise mixture using a fork. Pour the macaroni into the mixture and stir to incorporate. Serve it while it’s still warm.
Recipe Courtesy of Paula Deen