The key to sensory appreciation with this dish is to dice all the vegetables the same size.

1 (16 oz.) pkg mini macaroni (see photo)
8 boiled eggs, shelled and chopped
5-6 celery stalks, diced
1 green pepper, diced
1 bunch of radishes, diced
1/2 cup onion, finely diced
1-1/2 cups mayonnaise
Creole Seasoning to taste

mini mac

  1. Cook macaroni according to directions and drain.
  2. Add all ingredients into a large bowl and mix. I like mine heavy on Creole Seasoning!
  3. Refrigerate until time to serve. If leftover salad dries out, stir in a tiny amount of milk.
Recipe from my bff in Pocatello, Idaho