Egg Macaroni Salad Recipe

Introduction

Egg macaroni salad is a creamy, tangy twist on classic macaroni salad that’s perfect for picnics, potlucks, or a simple weeknight meal. With boiled eggs, crisp celery, and a flavorful dressing, it’s both satisfying and easy to make.

Ingredients

• 8 oz elbow macaroni
• 6 large eggs
• ½ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus extra for garnish)
• 1 tsp sugar
• Salt and black pepper to taste
• ½ cup finely chopped celery
• ¼ cup chopped red onion
• ¼ cup chopped dill pickles or sweet relish
• 1 tbsp chopped fresh chives or green onions (optional)
• 2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside.
2. Step 2: In a separate pot, cover the eggs with cold water. Bring to a boil, then turn off the heat. Let the eggs sit in hot water for 10-12 minutes. Drain and cool them in ice water before peeling.
3. Step 3: In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Mix well until smooth.
4. Step 4: Roughly chop the boiled eggs and add them to the dressing mixture. Fold in chopped celery, red onion, dill pickles or relish, and chives or green onions if using.
5. Step 5: Gently fold the cooked macaroni into the egg mixture until everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed.
6. Step 6: Cover the salad and refrigerate for at least 1 hour to let flavors meld together. Serve chilled, garnished with extra paprika and fresh parsley.

Tips & Variations

• For a creamier texture, add a little sour cream or Greek yogurt to the dressing.
• Swap dill pickles with sweet relish for a sweeter flavor or use chopped pickled jalapeños for a spicy kick.
• Make the salad a day ahead to allow the flavors to develop fully.
• Use gluten-free macaroni to make this recipe gluten-free.
• Fresh herbs like dill or parsley can brighten the flavor and add color.

Storage

Store the egg macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. It’s best enjoyed chilled, but you can let it sit at room temperature for 10-15 minutes before serving to soften the flavors. Avoid freezing as the mayonnaise-based dressing may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, any short pasta like shells, rotini, or penne will work well. Just be sure to cook it al dente so it holds its shape in the salad.

Is it necessary to peel the eggs before chopping?

Yes, peeling is important to avoid shells in the salad. Cooling the eggs in ice water makes peeling easier and helps prevent a green ring around the yolks.

Egg Macaroni Salad Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This classic Egg Macaroni Salad combines tender elbow macaroni, creamy mayonnaise, tangy mustard, and perfectly boiled eggs mixed with crunchy celery, red onion, and pickles. Enhanced with a flavorful dressing and a hint of paprika, it’s a refreshing and hearty salad perfect for picnics, BBQs, or as a side dish for any meal.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pasta Salad

• 8 oz elbow macaroni
• 6 large eggs
• ½ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus extra for garnish)
• 1 tsp sugar
• Salt and black pepper to taste
• ½ cup finely chopped celery
• ¼ cup chopped red onion
• ¼ cup chopped dill pickles or sweet relish
• 1 tbsp chopped fresh chives or green onions (optional)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside.
2. Boil the Eggs: In a separate pot, cover the eggs with cold water. Bring to a boil, then turn off the heat. Let the eggs sit in hot water for 10-12 minutes. Drain and cool them in ice water before peeling.
3. Prepare the Dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Mix well until smooth.
4. Chop the Ingredients: Roughly chop the boiled eggs and add them to your dressing mixture. Fold in the chopped celery, red onion, dill pickles or relish, and chives or green onions if using.
5. Combine with Pasta: Gently fold the cooked macaroni into the egg mixture until everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed.
6. Chill and Serve: Cover the salad and refrigerate for at least 1 hour to let flavors meld together. Serve chilled, garnished with extra paprika and fresh parsley. Enjoy!

Notes

• Ensure the eggs are fully cooled before peeling to avoid tearing the whites.
• For best flavor, prepare the salad a few hours ahead or the day before serving so the flavors can meld properly.
• You can substitute sweet relish for dill pickles depending on your preference for sweetness or tang.
• If you prefer a lighter salad, reduce the mayonnaise or substitute part of it with Greek yogurt.
• Optional fresh chives or green onions add a mild onion flavor and fresh color.
• Serve the salad chilled and garnish with fresh parsley and paprika for an appealing presentation.

Keywords: Egg Macaroni Salad, Pasta Salad, Picnic Recipe, Easy Salad, Classic Egg Salad