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If you’ve been looking for the best macaroni salad with egg, you’ve found it! This Macaroni Egg Salad recipe is super easy and delicious!
Macaroni Salad With Egg
This is the best macaroni salad with egg that you’re going to find! This Macaroni Egg Salad recipe puts a spin on your classic egg salad by adding elbow noodles, but I promise, it takes the texture to a whole other level. Creamy and delicious!
Since my mother started making egg salad for me when I was a little girl, it has always been one of my favorites. There have been many variations and they have changed over the years, but I loved them all.
When I got older, I decided to make my egg salad with macaroni to see what it would be like since I loved egg salad so much. Turns out, it’s fantastic! With only a few simple ingredients, you’ll have a creamy pasta salad with lots of flavor. I hope that when you’re finished making this recipe, you think it’s the best as well!
I know that your classic macaroni salad recipe is typically a cold pasta salad with yellow mustard or dijon mustard and lemon juice among the other regular ingredients. This delicious macaroni salad is a little more focused on the egg and pasta equally, but it is one of those easy recipes that you will find yourself coming back to!
This egg recipe is naturally vegetarian, so it’s a great way to adhere to various diets. If you want to make it a bit healthier, you could replace the mayo with Greek yogurt or fat free sour cream. That will change the flavor a hint, but not by much.
This is a perfect side dish recipe for your weeknight dinner, summer gatherings, Memorial Day weekend or any other time of year. It also makes a fantastic packed lunch since it’s still just as good the next day.
Macaroni Egg Salad
Ingredients: 16 oz box macaroni noodles 1/2 cup celery 6 hard boiled eggs 1/2 cup honey mustard salad dressing 1 cup mayonnaise 1 tsp celery salt 1/2 tsp kosher salt 1/2 tsp black pepper
Boil your noodles in a pot per the directions on the box. You will want the noodles to be al dente, so be sure not to overcook them.
Drain the elbow macaroni in a strainer and let it cool in the fridge for about an hour (or run some cold water over them for a quicker result.) You don’t want the warm pasta heating the rest of the ingredients.
Wash and dice your celery into small pieces and set it aside.
Next, dice your hard boiled eggs – being sure to keep both the egg whites and the egg yolks – (you can cut them several times in an egg slicer first for faster chopping) and set them aside.
If you have just cooked your eggs, let them sit in a bowl of ice water for 10 minutes before making this macaroni pasta salad so that you don’t heat up the other ingredients.
In a large bowl, mix together your mayo, honey mustard, celery salt, salt, and pepper.
Once these are incorporated, mix in your celery and eggs.
Stir in your noodles last and mix thoroughly. Top with pepper to taste and serve!
If you are making this dish for a large party, you may want to double the recipe. It is bound to be popular, so you want to have enough!
Store any leftovers in an airtight container in the refrigerator for up to a week.
Why Is My Macaroni Salad Dry?
If this happens, the most likely reason that your egg pasta salad is dry is because your pasta noodles are undercooked. When that happens, the pasta absorbs some of the moisture from the other salad ingredients and it can turn out a little dry. Make sure that your pasta is well cooked (although not overcooked and mushy!) and you won’t have a problem.
These Ingredients Are Different From My Classic Pasta Salad. Can I Add Things?
Of course! I think this recipe is amazing just as it is, but if you want to add a few things, go for it. Many people make their deviled eggs and egg salad with pickle juice, but that would change this recipe quite a bit. Instead, consider a little bit of dill pickles, green onions, red bell pepper, red onion or black olives to your taste.
Are You Looking For More Tasty Salad Recipes? Here Are Some Of My Favorites:
If you've been looking for the best macaroni salad with egg, you've found it! This Macaroni Egg Salad recipe is about to become a staple at your next picnic or barbecue!
Boil your noodles in a pot per the directions on the box. You will want the noodles to be al dente, so be sure not to overcook them.
Drain the noodles in a strainer and let them cool in the fridge for about an hour (or freezer for a quicker result.) You don't want the warm noodles heating the rest of the ingredients.
Wash and dice your celery into small pieces and set it aside.
Peel and dice your hard boiled eggs (you can cut them several times in an egg slicer first for faster chopping) and set them aside.
In a large bowl, mix together your mayo, honey mustard, celery salt, salt, and pepper.
Once these are incorporated, mix in your celery and eggs.
Stir in your noodles last and mix thoroughly. Top with pepper to taste and serve!
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Boil your noodles in a pot per the directions on the box. You will want the noodles to be al dente, so be sure not to overcook them.
Drain the elbow macaroni in a strainer and let it cool in the fridge for about an hour (or run some cold water over them for a quicker result.) You don’t want the warm pasta heating the rest of the ingredients.
Wash and dice your celery into small pieces and set it aside.
In a large bowl, mix together your mayo, honey mustard, celery salt, salt, and pepper.
Stir in your noodles last and mix thoroughly. Top with pepper to taste and serve!
If you are making this dish for a large party, you may want to double the recipe. It is bound to be popular, so you want to have enough!
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Jonetta says
Loved the looks of it & made it… everyone hated the mustard taste!!
Will go back to the old fashion way of making it.
Would not recommend.
Leonard C Distaso says
This recipe is made with ELBOW MACARONI….they are NOT noodles. Noodles are flat and ribbon like….
There are many types of Pasta/Macaroni. They are not all called noodles!!