This Macaroni Egg Salad is an easy and delicious side dish that is perfect any time of year! With a few simple ingredients, this is your favorite egg salad on the next level!
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 this classic recipe 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! Plus it’s way better than the Reser’s Fine Foods premade option.
This egg recipe is naturally vegetarian, so it’s a great way to adhere to various diets. If you want to make it a little bit healthier, you could replace the mayo with Greek yogurt or fat free sour cream. That will change the flavor a bit, but not by much.
This easy macaroni salad 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. You can count on this great recipe being a big hit with everyone.
Egg Salad Macaroni Recipe
How To Make:
The Best Macaroni Egg Salad Ingredients:
16 oz box macaroni noodles 1/2 cup celery, chopped 6 hard boiled eggs, chilled 1/2 cup honey mustard salad dressing 1 cup mayonnaise 1 teaspoon celery salt 1/2 teaspoon salt 1/2 teaspoon pepper
Supplies Needed:
Large pot Large colander Cutting board Sharp knife Large mixing bowl Kitchen spoon or wooden spoon Egg cutter (optional)
Directions:
Step 1: Boil your noodles in a pot per the package directions. You will want the noodles to be al dente, so be sure not to overcook them.
Step 2: 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.
Step 3: Wash and dice your celery into small pieces and set it aside.
Step 4: 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. It is best if you try to make them ahead of time.
Step 5: In a large bowl, mix together your mayo, honey mustard, chopped celery salt, kosher salt, and black pepper with a wooden spoon.
Step 6: Once these are incorporated, mix in your celery and eggs into the creamy dressing.
Step 7: Stir in your cooked pasta last and mix thoroughly. Top with pepper to taste and serve!
How To Store Leftover Macaroni Egg Salad
Store the mac pasta in the large mixing bowl in the refrigerator until you are ready to serve.
If you are making this dish for a large party or summer potlucks where you need to feed a crowd, you may want to double the recipe. It is bound to be popular, so you want to have enough!
Store any leftovers of your creamy macaroni salad in an airtight container in the refrigerator for up to a week.
How Do I Make Hard Boiled Eggs?
Place your large eggs in a large pot of salted water. The water should be cold and you want to be careful to place your eggs into the pot rather than drop them, as they can crack.
Heat them over high heat until the water is at a rolling boil. Turn the stove down to medium heat and set a timer for 16 minutes.
Once the timer goes off, remove the pot from the heat, dump the water out into the sink and allow cold water to run on the eggs for about 5 minutes.
Place the hard boiled eggs in a small bowl and refrigerate until you are ready to use them.
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 or sweet pickle relish, so that would turn this into a deviled egg macaroni salad. An easy alteration, so maybe try that next time.
To keep the current flavor, consider some dill pickles, green onions, red bell pepper, celery seed, red onion, black olives, or even cayenne pepper (for a little bit of a kick) to your personal preference.
Can I Use A Different Pasta For This Egg Macaroni Salad Recipe?
Yes! I use elbow macaroni because they are the perfect size for a single bite and what you typically see in old fashioned macaroni salad.
That said, you can use anything that will fit in a small bite, like small shells. You could also give it a little twist and use a combination of plump elbow macaroni and small shells just for fun.
Are You Looking For More Tasty Salad Recipes? Here Are Some Of My Favorites:
This Macaroni Egg Salad is an easy and delicious side dish that is perfect any time of year! With a few simple ingredients, this is your favorite egg salad on the next level!
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!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Step 2: 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.
Step 4: 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. It is best if you try to make them ahead of time. 
Step 5: In a large bowl, mix together your mayo, honey mustard, chopped celery salt, kosher salt, and black pepper with a wooden spoon.
Step 7: Stir in your cooked pasta last and mix thoroughly. Top with pepper to taste and serve!
If you are making this dish for a large party or summer potlucks where you need to feed a crowd, you may want to double the recipe. It is bound to be popular, so you want to have enough!
Store any leftovers of your creamy macaroni salad in an airtight container in the refrigerator for up to a week. 
HIC Set of 4 Oversized Cereal Bowls with Handle, 28-Ounce, Fine White Porcelain Soup Cereal Stew Chili Mugs
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!!