MACARONI EGG SALAD RECIPES

Steps:

• Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Transfer the pasta to a colander, rinse it with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients. Stir the pasta occasionally to prevent it from sticking together.
• In a large bowl, combine the red bell pepper, celery, onion, pickles and hard boiled eggs.
• To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth.
• When the pasta is completely cooled, add it to the bowl with the other pasta salad ingredients. Pour on the dressing and stir until everything is well combined.
• Cover and chill macaroni salad in the refrigerator for at least 2 hours before serving. It will keep for up to 3 days when stored in an airtight container in the refrigerator.

Steps:

• To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
• While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
• In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
• In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.