This creamy Southern Macaroni Salad is a classic side dish perfect for barbecues, picnics, and family gatherings. Made with tender elbow macaroni, fresh veggies, hard-boiled eggs, and a rich, tangy dressing, it’s packed with bold flavor and comforting Southern charm. Serve chilled and watch it disappear fast!
INGREDIENTS
Pasta
- 2 cups elbow macaroni
- Olive oil for tossing
Vegetables & Herbs
- 1 cup diced celery about 2 stalks
- 1/2 cup diced red onion
- 1/4 cup sliced chives plus extra for garnish
Eggs
- 6 hard-boiled eggs
Deviled Egg Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 tablespoon Dijon mustard
- 2 teaspoons white balsamic vinegar or white wine vinegar
- 1/2 teaspoon paprika plus more for garnish
- Kosher salt to taste
- Fresh cracked black pepper to taste
- Optional: 1/2 to 1 teaspoon A Rub or Creole Kick seasoning
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain well, then toss with a drizzle of olive oil to prevent sticking. Season lightly with salt and pepper.
- Halve the hard-boiled eggs and separate the yolks from the whites. Set the yolks aside for the dressing. Finely chop the egg whites.
- In a large mixing bowl, add the cooked macaroni, chopped egg whites, diced celery, red onion, and sliced chives.
- In a food processor or blender, combine the reserved egg yolks, mayonnaise, sour cream, milk, Dijon mustard, vinegar, paprika, salt, and pepper. If desired, add A Rub or Creole Kick seasoning. Blend until smooth and creamy.
- Pour the dressing over the pasta mixture and gently toss until evenly coated.
- Transfer to a serving bowl and garnish with extra paprika and chives before serving. Chill before serving for best flavor.
