Keto Creamy Elbow Macaroni Salad
Tangy, creamy macaroni salad combining tender elbow pasta with diced hard-boiled eggs, pickle relish, and a spiced mayo-based dressing. Kraft relish spread and sriracha add savory depth and subtle heat. Chill before serving to allow flavors to meld into a cohesive, satisfying side dish.
Ingredients
- 2 cups elbow macaroni
- 3 hard-boiled eggs, peeled and diceddiced hamsame volumeproteineggs-free
adds smokiness, changes character
- 1 teaspoon onion powder
- ¼ cup pickle relish
- 1 cup relish sandwich spread, Kraftsweet pickle relish mixed with mayo1:1condiment
substitute similar sweetness and tang
- 2 tablespoons salt
- 1 tablespoon black pepper, freshly ground
- ½ tablespoon Worcestershire sauce
- ½ teaspoon celery seed
- 1 cup mayonnaise
- 1 dash sriracha sauce
Instructions
- 1
Boil elbow macaroni until cooked, then drain and cool.
- 2
Boil eggs, cool, peel, and dice.
- 3
Combine pasta, relish sandwich spread, pickle relish, celery seed, eggs, salt, pepper, mayonnaise, onion powder, Worcestershire sauce, and sriracha in a large bowl.
- 4
Mix until well combined.
- 5
Refrigerate to meld flavors.
Tips
Cool pasta and eggs completely before mixing to prevent mayonnaise from breaking.
The 2 tablespoons of salt is substantial; adjust to taste if desired.
Good to Know
Refrigerate in airtight container up to 3 days. Flavors continue to meld over time.
Prepare up to 1 day ahead; flavors develop better with overnight chilling.
Serve chilled as a side dish or light main with bread.
Common Mistakes
Use cooled pasta and eggs to avoid breaking the mayonnaise base.
Measure salt carefully; 2 tablespoons is very high and may oversalt the dish.
Substitutions
Dairy-Free Swaps
General Alternatives
substitute similar sweetness and tang
adds smokiness, changes character