Macaroni Salad (Paula Deen's)

Cindi Bauer


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.


★★★★★ 1 vote

1 big bowl
Stove Top


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  • 2 cups
    cooked macaroni
  • 3
    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

How to Make Macaroni Salad (Paula Deen's)


  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.

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About Macaroni Salad (Paula Deen's)

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