Sunday I had the pleasure of attending a Goddess Girl Event in High Falls, and wow, I am speechless, it was fantastic! Goddess Girl Events are an amazing day of pampering, luxury and bliss all put on by Tamme Stitt Photography; along with Christene Spiezio, LMT, Gina Truhe Make Up, and Hair by Adrienne Nixon, these women wow’d me big time!! I have never felt so beautiful and so pampered! Everyone needs to experience a day like that!
After my morning of amazingness, I went home, aka back to reality. Mister Chris had requested burgers and potatoes for dinner. Honestly I wasn’t in the mood for potatoes; Margaritas on the beach sounded MUCH better. Le sigh, reality always wins. But I still didn’t want potatoes. I scanned the kitchen, “what can I make, what can I make, what can I make…..”, and then it hit me, I haven’t made macaroni salad in FOREVER! It’s quick, easy, and I already had all the ingredients right there in my kitchen, and let’s be honest, nothing beats not having to go back out to the store! I made it just like my Grandma used to make it, no deviations! I wanted to add some pickles but I decided to really keep it classic and use just the juice. Give this a try when you need a quick side or a dish for a BBQ or picnic. It is a sure fire crowd pleaser!
- 1/2lb Elbow Macaroni
- 3 Hard Boiled Eggs (see here for how to make perfect hard-boiled eggs with no green ring)
- 3/4 Cup Mayonnaise
- 1/4 Cup Pickle Juice (I use bread and butter pickle juice and it is perfectly fine if some of the spices get in there)
- 2/3 Cup Grated Carrots, packed well (or more or less to your liking)
- Salt and Pepper to taste
- Make your hard-boiled eggs. If you use my method they will cool perfectly in time for the Macaroni.
- Boil the macaroni according to the instructions on the package, I cook mine for 9 minutes. Make sure to salt the water well! Allow to cool in the colander.
- Put the macaroni in a medium-sized bowl, with plenty of room for mixing
- Add in your mayonnaise, and carrots
- Now cut your eggs DIRECTLY above the bowl, that way you can just open the cutter and the eggs fall in, and you won’t loose a single ounce of eggy goodness! I use the OXO egg slicer, it’s perfect, and I highly recommend it.
- Add a dash of salt and pepper, and mix it all to combine using a large rubber spatula. I find the large rubber spatulas work best. They don’t break up the noodles, but they DO break down the yolks and really get them mixed in well with the mayonnaise, which is exactly what you want to happen.
- Adjust your salt and pepper accordingly and enjoy!