Macaroni Salad (Paula Deen's)

Cindi B.


I came across this recipe at, which Adrienne in Reisterstown had posted the recipe. I slightly tweaked the recipe to suit my taste. The end results... a delicious tasting salad which I would make again.

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1 big bowl


Stove Top


2 cups
cooked macaroni
hard boiled eggs, chopped
1/2 cup
celery, thinly sliced
1/4 cup
chopped green bell pepper
1 small
green onion, chopped
1 (2 oz.)
jar diced pimientos, drained
1 tablesp.
honey dijon mustard
1 tsp.
morton's season-all salt
1 tsp.
garlic powder
1 tsp.
onion powder
1 tsp.
lemon pepper seasoning
1 cup
mayonnaise, chilled

Directions Step-By-Step

Combine all ingredients in a bowl and serve.
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.
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.