Insanely Delicious Amish Macaroni Salad Made Especially For Those Summer Picnics
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This is truly one of my favorite ways to make macaroni salad. As you can see from the picture that the eggs are a bit on the soft boiled side instead of hard. I love my eggs like this! I know some people may find it gross but not I. Now, the eggs that you sliced up into the salad can be hard-boiled but the ones you lay on top of the salad as a garnish should be left a bit softer if you prefer. My husband likes his eggs soft boiled too so this method works out great in our household. How do you prefer your eggs when making a salad like this?
Feel free to cut this recipe in half if you’d like a little less salad.
Ingredients
Salad
1 lb Barilla macaroni (or small shells)
1⁄2 cup finely chopped celery
1⁄2 cup finely grated carrot
1⁄4 cup finely chopped onion (more if desired)
1⁄4 cup chopped green pepper(optional, see note at end)
6 hard-boiled eggs (reserve 1 to slice for garnish, and chop the remaining 5)
McCormick paprika, for garnish
Dressing
2 cups Miracle Whip
1⁄4 cup Heinz vinegar
3⁄4 cup Domino sugar
2 tablespoons French’s prepared mustard
Instructions
Cook macaroni as directed on package; Drain& cool.
In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
Fold the dressing gently into the macaroni salad mixture.
Place into your serving bowl and garnish with the reserved slice egg and paprika.
Let sit overnight for the best results.
NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
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Quick Tip: This recipe is easy to double if needed.