This is a spring & summer time staple in the south! It's cool, creamy & goes with practically anything. Whether you're having BBQ chicken, hot dogs, hamburgers, or ribs- this is the perfect side for any family gathering. It keeps well, so don't be afraid to make a day or so ahead. Leftovers will keep for up to a week (if they lasts that long!) in the refrigerator too.
2 cups (dried) Elbow Noodles
3 Hard Boiled Eggs, chopped
1 Stalk of Celery, finely chopped
2 Green Onions, thinly sliced
1 1/2 tsp Dijon Mustard
1 1/2 tsp Yellow Mustard
3 tbsp Sweet Relish
1-1 1/4 cup Mayonnaise
Salt & Pepper, to taste
Cook the pasta according to the package directions, leaving slightly al dente.
While the pasta cooks, chop the celery & green onion. I like to use green onion, because they are milder than other onions. If you like more onion flavor, use a red or yellow onion.
Combine the drained pasta, celery, onions, mustard's, relish & mayonnaise in a large bowl. I like to use a combination of both dijon & yellow mustard, but you can just add 2 tbsp of which ever you prefer.
Gently fold in the chopped eggs. Season with salt & pepper, to taste.
Serve immediately or chill in the refrigerator until ready to serve.
This recipe makes 6-8 side servings.