Deli-Style Macaroni Salad with Hard-Boiled Eggs

Name: Deli-Style Macaroni Salad with Hard-Boiled Eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 large (300 g) large eggs, cold, straight from the refrigerator, in the shell; 1 pound (454 g) dried elbow macaroni; 1 tablespoon (15 g) kosher salt, for the pasta cooking water; 3 medium stalks (150 g) celery stalks, trimmed, cut into ¼-inch (6 mm) dice (about 1¼ cups); ¼ cup (40 g) red onion, finely minced; 1½ cups (340 g) full-fat mayonnaise; 2 tablespoons (30 g) yellow mustard; 2 tablespoons (30 ml) distilled white vinegar; 1 tablespoon (12 g) granulated sugar; 6 tablespoons (90 ml) whole milk, 4 tablespoons (60 ml) for the dressing, 2 tablespoons (30 ml) held back to loosen the salad before serving; 2 tablespoons (30 g) sweet pickle relish, drained (optional); ¾ teaspoon (4 g) fine salt; ½ teaspoon (1 g) black pepper, freshly ground; 1½ teaspoons (4 g) sweet paprika, 1 teaspoon whisked into the dressing, ½ teaspoon for dusting on top

From the MyKitchenBank Kitchen

A classic deli-counter macaroni salad: soft elbow pasta, chopped hard-boiled eggs and crunchy celery in a tangy, creamy mustard-mayonnaise dressing, finished with a dusting of paprika. It's made ahead and gets better as it chills.

Prep: 20 min
Cook: 25 min
Wait: 2 hr 15 min
Total: 3 hr
Makes: About 8 cups (8 side-dish servings)

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Ingredients

8 servings

6 large (300 g) large eggs, cold, straight from the refrigerator, in the shell
1 pound (454 g) dried elbow macaroni
1 tablespoon (15 g) kosher salt, for the pasta cooking water
3 medium stalks (150 g) celery stalks, trimmed, cut into ¼-inch (6 mm) dice (about 1¼ cups)
¼ cup (40 g) red onion, finely minced
For the dressing
1½ cups (340 g) full-fat mayonnaise
2 tablespoons (30 g) yellow mustard
2 tablespoons (30 ml) distilled white vinegar
1 tablespoon (12 g) granulated sugar
6 tablespoons (90 ml) whole milk, 4 tablespoons (60 ml) for the dressing, 2 tablespoons (30 ml) held back to loosen the salad before serving
2 tablespoons (30 g) sweet pickle relish, drained (optional)
¾ teaspoon (4 g) fine salt
½ teaspoon (1 g) black pepper, freshly ground
1½ teaspoons (4 g) sweet paprika, 1 teaspoon whisked into the dressing, ½ teaspoon for dusting on top

Equipment (9)

Large pot, 6-quart (5.5 L) or bigger, for the pasta
Medium saucepan, 3-quart (2.8 L), for the eggs
Large colander
Large mixing bowl, 4-quart (3.8 L) or bigger
Medium bowl for the ice bath
Slotted spoon
Whisk and rubber spatula
Chef's knife and cutting board
Measuring cups and spoons

Steps

Before you start

Plan on at least 2 hours of chilling time. The salad tastes much better after the flavors blend.
Set out a large bowl of ice water for the eggs before you start boiling them.
Use a 6-quart (5.5 L) pot or two pots so the pasta has room. Eggs and pasta can cook at the same time in separate pots.
Use full-fat mayonnaise for the best creamy texture.

1
Boil the eggs
- Put the 6 eggs in the medium saucepan and cover with cold water by 1 inch (2.5 cm).
- Bring to a full boil over high heat, then turn off the heat, cover, and leave the pan on the burner for 11 minutes.
- Meanwhile, fill a medium bowl with ice and cold water.
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Ready when: After 11 minutes the yolks are fully set and pale yellow, with no wet center.
Tip: Don't skip the ice bath. It stops the cooking and prevents a green ring around the yolk.
2
Chill the eggs
- Use a slotted spoon to move the eggs into the ice bath.
- Leave them for at least 10 minutes while you cook the pasta, then peel under cool running water.
- Chop 4 eggs into ½-inch (1.25 cm) pieces.
- Slice the remaining 2 eggs into rounds and refrigerate them for the garnish.
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Ready when: Eggs feel cold to the touch and the shells peel away easily.
Tip: Crack the shell all over on the counter first. Peeling under running water helps the membrane slip off.
3
Cook the pasta
- Fill the large pot with 4 quarts (3.8 L) of water, add the 1 tablespoon kosher salt, and bring to a rolling boil over high heat.
- Stir in the macaroni and cook 1–2 minutes longer than the package's al dente time, usually 9–11 minutes total, stirring occasionally.
- Deli-style macaroni should be tender, because it firms up and absorbs dressing as it chills.
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Ready when: A piece bitten in half has no hard white core and feels soft but not mushy.
Tip: Stir in the first minute so the elbows don't stick together.
4
Drain and cool pasta
- Drain the pasta in the colander and rinse under cold running water for about 1 minute, tossing, until it is no longer warm.
- Shake well and let it drain for 5 minutes, shaking occasionally.
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Ready when: Pasta is cool to the touch with no water pooling in the elbows.
Tip: Cooling is important. Warm pasta makes the mayonnaise oily and greasy.
5
Whisk the dressing
- In the large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, 4 tablespoons (60 ml) of the milk, the fine salt, black pepper, 1 teaspoon of the paprika, and the relish if using.
- Whisk about 30 seconds until completely smooth and evenly pale gold.
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Ready when: No streaks of mustard or lumps of sugar remain; the dressing is smooth and pourable like thick cream.
Tip: The dressing will taste slightly strong. The pasta will mellow it.
6
Combine the salad
- Add the drained pasta, celery, red onion, and chopped eggs to the dressing.
- Fold gently with a rubber spatula for about 1 minute, scraping the bottom of the bowl, until every elbow is coated.
- Taste and add up to ¼ teaspoon more salt if needed.
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Ready when: The pasta is evenly coated, and the egg pieces and celery are spread throughout rather than clumped.
Tip: Fold rather than stir hard so the egg pieces stay in chunks and don't turn to paste.
7
Chill to blend
- Cover the bowl tightly and refrigerate for at least 2 hours, or up to overnight, so the pasta absorbs the dressing and the flavors blend.
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Ready when: The salad is fully cold and the dressing has thickened and clings to the pasta.
8
Loosen and garnish
- Take the salad out of the refrigerator and stir in the remaining 2 tablespoons (30 ml) of milk to bring back a creamy, glossy texture.
- Taste and adjust salt and pepper.
- Transfer to a serving bowl, arrange the reserved egg slices on top, and dust with the remaining ½ teaspoon paprika.
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Ready when: Salad looks creamy and moist, not dry or stiff, and the dressing slides off a spoon slowly.
Tip: Add paprika just before serving so it keeps its color and doesn't bleed into the dressing.

Good to know

Tips

Slightly overcooking the pasta is intentional. Firm pasta turns dry and chewy once chilled and absorbed dressing.
Always drain the pasta well. Extra water on the elbows dilutes the dressing and makes the salad watery.
Keep the milk held back for the end. Chilled pasta soaks up the dressing, and a splash of milk restores creaminess.
Dice the celery small and evenly so every bite is crunchy without being overpowering.

Make ahead

"Make the salad up to 1 day ahead through the chilling step. Keep the 2 sliced eggs and the final paprika for just before serving, and stir in the held-back milk then to loosen it."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days. Do not leave at room temperature for more than 2 hours (1 hour if above 90°F/32°C) because of the eggs and mayonnaise. Not suitable for freezing, as the dressing separates and the eggs turn rubbery. Serve cold; stir in a splash of milk if it has stiffened."

Substitutions

dried elbow macaroni → small shells or ditalini. Same weight and cooking approach; small shapes hold the dressing well.
red onion → thinly sliced scallions (green parts). Gives a milder onion flavor; use about ¼ cup (25 g).
distilled white vinegar → apple cider vinegar or pickle brine. Use the same amount; pickle brine adds a dill-pickle tang.
yellow mustard → Dijon mustard. Use 1 tablespoon (15 g); the flavor is sharper and less sweet.