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Macaroni Salad for a Crowd
Lunch Italian

Macaroni Salad for a Crowd

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Toss cooked macaroni, grated eggs, onion, relish with some of the liquid, and olives in a large bowl. Stir in mayonnaise and mustard; season with salt and pepper. Top with sliced eggs and sprinkle with paprika to serve.

By Crissy Soares

Tartar Sauce-Battered Fish Sticks in the Air Fryer
Dinner

Tartar Sauce-Battered Fish Sticks in the Air Fryer

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine mayonnaise, relish, and seafood seasoning in a large bowl. Add fish and gently stir to coat.
  2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
  3. 3 Place bread crumbs on a plate. Coat each fish stick in bread crumbs 1 at a time.
  4. 4 Place fish sticks in a single layer in the basket of the air fryer, making sure none are touching. Cook for 12 minutes. Remove the basket and let rest for 1 minute before transferring fish sticks to a paper towel-lined plate. Repeat with remaining fish sticks.

By Soup Loving Nicole

Ham Spread
Lunch

Ham Spread

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.

By Pat Schwarz

Egg Salad with Mustard
Lunch

Egg Salad with Mustard

4.8

Prep
5 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
  2. 2 Chops eggs to desired consistency, either by hand or in a food processor.
  3. 3 Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

By CAPTMRWILL

Winter Blossom's Often Requested Ham Salad
Salad American

Winter Blossom's Often Requested Ham Salad

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Add ham to the bowl of a food processor; pulse until finely chopped but not pasty, 6 or 7 pulses. (You may need to do this in batches.) Transfer to a large bowl; repeat with remaining ham.
  2. 2 Stir mayonnaise, onion, relish, and mustard into chopped ham mixture until well combined; add more mayonnaise if mixture is too dry. Chill ham salad until ready to serve.

By Diane Horn Talts

Deviled Eggs with a Dill Twist
Appetizer

Deviled Eggs with a Dill Twist

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
  2. 2 Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

By Sindy

McDonald's Tartar Sauce Copycat
Pantry American

McDonald's Tartar Sauce Copycat

4.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine mayonnaise, 2 tablespoons relish, 1 tablespoon chopped onion, capers, parsley, and sugar in a blender until smooth.
  2. 2 Transfer sauce to a bowl; stir in remaining 1 1/2 tablespoons relish and 1 tablespoon chopped onion. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

By duboo

Half-Red Half-Sweet Potato Salad
Lunch

Half-Red Half-Sweet Potato Salad

4.2

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
  2. 2 In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
  3. 3 Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

By CHRISTYJ

Bacon-Wrapped Double Dogs
Dinner American

Bacon-Wrapped Double Dogs

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place 1 hot dog horizontally at the top edge of 1 bacon slice; roll once to secure. Place the second hot dog on the bacon, directly under the first hot dog, and wrap bacon twice at an angle. Tuck between the hot dogs. Tuck in second bacon slice where you left off and roll over remaining half of the hot dogs. Secure the end between the hot dogs. Repeat with remaining hot dogs and bacon slices.
  2. 2 Heat a nonstick pan over medium heat and add bacon-wrapped hot dogs. Cook, turning as needed, until browned on all sides, about 10 minutes.
  3. 3 Spread 1 tablespoon mustard over each bun. Add hot dogs. Top with dill pickle relish, red onion, and tomato.

By John Mitzewich

Best Ever Tuna Salad
Dinner

Best Ever Tuna Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop finely.
  2. 2 In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream, and mustard. Stir in chopped egg, dill weed, lemon pepper, dill, sweet relish, and chopped onion. Mix thoroughly.

By Kristy

Creamy Potato Salad
Lunch

Creamy Potato Salad

5.0

Prep
10 min
Cook
20 min
Total
765 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
  2. 2 Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

By Eleanor Price

Momma's Hot Dog Casserole
Dinner American

Momma's Hot Dog Casserole

4.7

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  3. 3 Meanwhile, melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes.
  4. 4 Transfer onions to a large bowl and mix in pasta, tomato soup, hot dogs, corn with juice, dill pickle relish, and yellow mustard.
  5. 5 Pour mixture into a baking dish.
  6. 6 Bake in the preheated oven until bubbling and top is lightly browned, about 1 hour.

By milfnut2002

Low-Carb Fauxtato Salad
Lunch American

Low-Carb Fauxtato Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes.
  2. 2 Combine cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and black pepper in a bowl.

By SHAUNH

Simply Good Eggs
Appetizer American

Simply Good Eggs

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place eggs in a large pot and cover with cold salted water. Bring salt water to a boil and immediately remove pot from heat. Cover pot and let eggs stand in hot water for 15 minutes. Pour hot water out of pot and run cold water over eggs until completely cool. Peel eggs and cut in half lengthwise.
  2. 2 Separate the yolks from the whites of each egg. Mash the yolks in a bowl. Add mayonnaise, pickle relish, sugar, yellow mustard, vinegar, salt, and pepper to egg yolks and mix until smooth. Spoon yolk mixture into the egg whites and sprinkle paprika over yolk filling. Refrigerate until chilled, at least 1 hour.

By Jessie B

Tuna Salad with Eggs and Pickles
Lunch American

Tuna Salad with Eggs and Pickles

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix tuna, eggs, onion, and celery together in a large bowl.
  2. 2 Mix mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper together in a small bowl; pour over tuna mixture and stir gently until all ingredients are coated. Serve immediately, or cover and chill until ready to serve.

By Graden

Simply the Best Deviled Eggs
Appetizer American

Simply the Best Deviled Eggs

4.9

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Place eggs into a saucepan, cover with water, and bring to a boil. Remove from the heat and let stand for 15 minutes.
  2. 2 Remove eggs from hot water and place under cold running water to cool. Peel eggs. Slice each egg in half lengthwise. Place yolks into a small bowl.
  3. 3 Add 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon drippings to egg yolks. Mix with a fork until combined but yolks are still chunky. Stir in salt and pepper.
  4. 4 Scoop yolk mixture into each egg white. Sprinkle paprika over eggs, then garnish with remaining 1/4 cup bacon.

By ctrit

Instant Pot Potato Salad
Salad American

Instant Pot Potato Salad

4.7

Prep
10 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
  4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
  5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Amish Macaroni Salad
Lunch American

Amish Macaroni Salad

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
  2. 2 Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.

By Connie

Pan-Fried Tilapia Sandwich
Dinner American

Pan-Fried Tilapia Sandwich

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir tomato, mayonnaise, red onion, relish, and piri piri together in a small bowl. Season to taste with salt and pepper.
  2. 2 Season tilapia on both sides with seafood seasoning and garlic powder.
  3. 3 Melt butter in a skillet over medium heat. Add seasoned tilapia and cook until golden brown and fish flakes easily with a fork, 2 to 3 minutes per side. Place two slices of pepper Jack on top of each fillet, cover the skillet, and cook until cheese melts, 1 to 2 minutes.
  4. 4 Transfer each tilapia fillet to a slice of toasted bread. Spread with mayonnaise sauce and top with remaining bread.

By NAN13

Southern Tuna Macaroni Salad
Lunch American

Southern Tuna Macaroni Salad

4.5

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
  2. 2 While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
  3. 3 Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

By Ali Ramee

The Best Potato Salad
Lunch American

The Best Potato Salad

4.7

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.
  3. 3 Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.

By cheftini

Aussie Works Burger
Dinner American

Aussie Works Burger

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Shape ground beef into four patties. Cook on the preheated grill until cooked through, 5 minutes per side.
  3. 3 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until soft. Transfer onion to a bowl; set aside. Crack eggs into the same skillet; cook until yolks are solid, flipping once. Transfer eggs to a plate; set aside. Cook bacon in the same skillet until crisp; transfer to a paper-towel-lined plate to drain. Increase heat to high; cook pineapple rings in bacon drippings just until browned on each side.
  4. 4 Set 1 kaiser roll bottom on a plate; top with 1 burger, 1 slice Cheddar cheese, 1 slice Canadian bacon, 1 egg, onion, sliced beets, 1 slice pineapple, 1 slice tomato, and 1 leaf lettuce. Spread top roll with mayonnaise, relish, ketchup, and mustard; place over burger. Repeat with remaining rolls, burgers, toppings, and condiments.

By SuzAnne Smith

Cheeseburger Bombs with Bacon
Appetizer American

Cheeseburger Bombs with Bacon

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat 16 cups of 2 muffin pans with cooking spray.
  2. 2 Heat a large skillet over medium heat. Add ground beef, bacon, onion, salt, and pepper and cook, stirring, until beef is browned, about 6 minutes. Drain fat, and stir in dill pickle relish, mustard, BBQ sauce, and garlic powder. Set filling aside to cool.
  3. 3 Separate each biscuit dough portion in half to get 16 biscuits, stretching and pulling each into a circle about 1/4 inch thick. Spoon about 2 tablespoons of the ground beef mixture into the center of each dough circle. Cut cheese into 16 cubes and insert each cube into the ground beef mixture. Wrap dough around the filling in the shape of a ball and pinch edges on the bottom together so biscuits are sealed around the filling.
  4. 4 Set each biscuit seam side down in a muffin cup. Lightly spray the biscuit tops with cooking spray and sprinkle with sesame seeds.
  5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve with ketchup for dipping on the side.

By lutzflcat