Make this easy ham and egg macaroni salad without vegetables. Creamy mayo, chopped pickles, eggs, and ham create a classic side dish everyone will love.
INGREDIENTS
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 2–3 dill pickle spears, finely chopped (or more to taste)
- 1 tablespoon pickle juice
- 1 teaspoon white vinegar (or apple cider vinegar)
- 1 teaspoon yellow mustard (optional, but highly recommended)
- 1 teaspoon sugar (optional, balances the tang)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (taste first—the pickles add salt)
- 1/4 teaspoon paprika
- 1/4 teaspoon celery seed (optional, gives that classic deli flavor)
- 2 hard-boiled eggs, chopped
- 1 cup diced ham
DIRECTIONS
- Cook the macaroni until just tender. Drain and rinse under cold water to stop the cooking.
- While the pasta cools, whisk together:
- mayonnaise
- pickle juice
- vinegar
- mustard
- sugar
- garlic powder
- onion powder
- pepper
- paprika
- celery seed (if using)
- Stir in the chopped pickles.
- Fold in the cooled macaroni, chopped eggs, and diced ham.
- Taste and adjust:
- More pickle juice if you want extra tang.
- More mayo if it seems dry.
- A pinch more salt or pepper if needed.
- Cover and refrigerate for at least 1 hour (2–4 hours is even better).
NOTES
If you want it extra creamy
After it chills, macaroni absorbs some of the dressing. Stir in:
- 2–3 tablespoons mayonnaise
- 1 teaspoon pickle juice
right before serving.
Optional seasonings that work well
- A pinch of dill weed
- Cracked black pepper
- Smoked paprika instead of regular paprika
- A tiny pinch of cayenne for a little kick
- Fresh parsley (if you happen to have it)
This recipe tastes very similar to classic deli macaroni salad, just without the crunchy vegetables. The chopped pickles provide all the tang and texture you'd normally get from relish, and the eggs and ham make it filling enough to serve as a light meal.
