The key to this fantastic macaroni salad is the tang of the Duke’s mayonnaise. Regular mayonnaise just won’t give you that kick. If you cannot find Duke’s in your area, mix a little fresh lemon juice and Dijon mustard into your usual mayonnaise. It’ll be more like Duke’s but nothing, absolutely nothing, is the same as Duke’s.
This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.
For a little kick in your salad, add a few pinches (or more) of my homemade Cajun seasoning. Or add cubed pepper jack cheese. Also try my mac and Jack salad and my crazy-good Creole macaroni salad.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
- 1 cup elbow macaroni
- 3 large eggs hard-boiled, chopped
- 1 cup celery diced
- ¼ cup green bell pepper diced
- 2 green onions diced
- 1 tablespoon pimento chopped
- 1 cup mayonnaise
- 1 teaspoon lemon pepper
- 1 tablespoon prepared yellow mustard
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- Cook pasta per package instructions. Drain well and let cool.
- Place pasta into a large bowl. Add remaining ingredients and stir (gently) to combine.
- Let refrigerate for at least an hour before serving.
Nutritional values are approximate.