Macaroni Salad Paula Deen Recipe 240289 30 Min 20 Min Prep Recipe 55

Steps:

• Boil the macaroni and the eggs together in the same pot.
• Let cool
• Dice the eggs.
• Throw it all in the bowl and mix together.
• Add chicken, tuna or shrimp to turn it from a side dish to a meal.

Steps:

• 1. Combine all ingredients in a bowl and serve.
• 2. Note: After I prepared this salad, I chilled it in the refrigerator for 3 hours, but the salad seemed dry, so I prepared a bit more of the dressing, and added it immediately. What a difference that made. The salad was a lot more creamy, and stayed creamier for several days in the fridge.
• 3. Also, when adding a bit more of the dressing, I used, 1/2 cup Hellmann's Mayonnaise 1/2 tablespoon of the mustard, 1/4 teaspoon Morton's Season-All Salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp Lawry's Lemon Pepper Seasoning.

Steps:

• Mix all the ingredients together in a large bowl. Cover and put into the refrigerator until ready to serve. SEASONING: Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• 1. 1 Boil the macaroni and the eggs together in the same pot. 2. 2 Let cool 3. 3 Dice the eggs. 4. 4 Throw it all in the bowl and mix together. 5. 5 Add chicken, tuna or shrimp to turn it from a side dish to a meal.

Steps:

• Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl.
• Add salt and pepper, mayo and enough pickle juice to moisten.
• Be carful with the juice, you don't want the dressing too runny.
• Add dill if you like and toss to coat.
• Serve.
• Cooking time included in prep.
• time.