Description
This creamy and satisfying macaroni salad with egg is a timeless classic that combines tender pasta, hard-boiled eggs, crunchy celery, and tangy pickles in a luscious mayo-mustard dressing. Perfect for picnics, potlucks, or as a hearty side dish, this recipe is easy to prepare and adaptable to various dietary needs. The eggs add a rich, comforting texture that elevates the salad beyond the ordinary. Chill it well for the best flavor and enjoy a dish that’s as nostalgic as it is delicious.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1 tablespoon mustard (Dijon or yellow)
- 1 cup celery, finely chopped
- ½ cup onion, finely chopped
- ¼ cup pickles or relish, chopped
- Salt and pepper to taste
- Fresh parsley or dill, chopped (optional)
Instructions
- Cook macaroni in salted boiling water until al dente, drain, and rinse with cold water.
- Boil eggs for 9-12 minutes, cool in ice bath, peel, and chop roughly.
- Chop celery, onion, and pickles.
- In a large bowl, combine pasta, eggs, celery, onion, and pickles.
- Mix mayonnaise, mustard, salt, and pepper in a separate bowl until smooth.
- Pour dressing over salad and gently fold to combine.
- Chill for at least 1 hour before serving.
- Garnish with fresh herbs if desired.
Notes
- Adjust mustard and mayonnaise to taste for creaminess and tang.
- Use fresh ingredients for best texture and flavor.
- Chill well to let flavors develop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg