Barb's Macaroni Salad

8 Servings
Back to recipe


  • 2 cups cooked elbow macaroni (about 1 cup uncooked)
  • 4 hard-cooked eggs, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup sweet pickle relish
  • 2 green onions, sliced thin
  • 1/2 teaspoon prepared mustard
  • 3/4 cup mayonnaise
  • Salt and pepper to taste
  • 2 hard cooked eggs, sliced, for garnish
  • Paprika


  1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the chopped eggs, carrots, celery, sweet pickle relish, green onions, mustard, mayonnaise and salt and pepper. Garnish with the 2 sliced hard cooked eggs. Sprinkle with paprika. Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight before serving