Description
This macaroni salad with egg is creamy, flavorful, and nostalgic in the best way. Tender elbow pasta, hard-boiled eggs, crunchy celery, and a tangy mayo-based dressing come together in a timeless side dish that’s perfect for picnics, potlucks, or weekday meals. It’s easy to prepare, travels well, and tastes even better after a little chill time. Whether served alongside grilled meats or scooped into a bowl for lunch, this dish delivers comfort with every bite.
Ingredients
2 cups elbow macaroni, uncooked
4–5 large eggs, hard-boiled and chopped
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar or apple cider vinegar
1/3 cup finely chopped celery
1/4 cup finely chopped red onion or green onion
1–2 teaspoons sweet pickle relish (optional)
Salt and pepper to taste
Paprika, for garnish (optional)
Instructions
- Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
- Place eggs in a pot, cover with cold water, bring to a boil, then turn off the heat and let sit for 10–12 minutes. Cool, peel, and chop.
- In a large bowl, mix mayonnaise, Dijon mustard, vinegar, relish, salt, and pepper until smooth.
- Add the pasta, celery, onions, and chopped eggs to the bowl. Fold everything gently to coat.
- Taste and adjust seasoning. Cover and chill for at least 30 minutes before serving.
- Garnish with paprika or chopped herbs, if desired.
Notes
Letting the salad chill is key for flavor development.
For added texture, stir in diced red bell pepper or shredded carrot.
A splash of milk or extra mayo before serving helps refresh leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 325