Overview
This recipe takes about two hours to prepare, and it needs to be completely prepared the night before and then allowed to sit in the fridge overnight.
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Ingredients
16 oz. package of elbow macaroni
1 cup mayonnaise (have more on hand for adjusting taste and moistness)
2 cups chopped dill pickles
1 cup dill pickle juice (have more on hand for adjusting taste and moistness)
12 hard boiled eggs
1 can black olives, sliced
8 oz. mild cheddar cheese – diced into 1/4” cubes
1 tsp. dried dill or 3 tsp. fresh dill
1 tsp. salt (may need to add more to taste)
1 tsp. pepper (may need to add more to taste)
1 tsp. paprika to lightly sprinkle over the top
Directions
- Cook all 12 eggs (see these instructions) and cool them down.
- Boil macaroni per package directions, drain, and put in a large bowl that is at least twice as large as the amount of macaroni boiled.
- Cool the macaroni in the fridge.
- Dice the pickles, olives, cheese, and 10 of the eggs – be sure to reserve two of the eggs.
- Add the diced eggs, pickles, olives, and cheese to the macaroni; mix thoroughly.
- Add the mayonnaise, dill, salt, pepper, and pickle juice to the salad and mix thoroughly.
- Taste the salad and adjust flavors as needed. Usually this means adding a little more pickle juice, or mayonnaise, or one of the spices. Be sure to make small changes – 1 tablespoon of pickle juice or mayo at a time, and just a little added salt, pepper, or dill at a time.
- Because the macaroni will absorb the liquid (pickle juice and mayonnaise), it should go into the fridge a little runny. The next day it should be checked to make sure it is not too dry.
- Let sit overnight in the fridge.
- Add more mayo and pickle juice if the salad is too dry. Only add 1 tablespoon of each at a time. Taste often to make sure the flavor stays correct.
- Just before serving, slice the remaining two eggs.
- Place the sliced eggs on the top of the salad.
- Sprinkle with paprika and some fresh dill (optional).