Best 7 Simple Macaroni Salad With Egg Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Macaroni salad is a popular side dish that can be served at picnics, potlucks, and barbecues. It is a simple dish to make and can be tailored to your own liking. Some common ingredients in macaroni salad include macaroni noodles, mayonnaise, celery, carrots, and onions. You can also add other ingredients, such as hard-boiled eggs, cheese, or ham. This recipe will guide you through the steps of making a simple macaroni salad with egg, a classic dish that is sure to please everyone at your next gathering.

Here are our top 7 tried and tested recipes!

MACARONI EGG SALAD



Macaroni Egg Salad image

"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 cup uncooked elbow macaroni
1/4 cup mayonnaise
1 teaspoon sugar
1 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Dash pepper
1 celery rib, chopped
2 tablespoons chopped onion
1 hard-boiled large egg, chopped

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

MACARONI SALAD WITH EGG



Macaroni Salad with Egg image

When in a hurry, my mother used to purchase deli macaroni salad and dress it up by adding hard-boiled eggs, carrots, and French dressing. This is my version of her recipe.

Provided by KEMRECIPES

Categories     Salad     Pasta Salad

Time 2h50m

Yield 8

Number Of Ingredients 13

6 large eggs
1 (8 ounce) package shell pasta
1 ½ cups mayonnaise
3 tablespoons olive oil
3 tablespoons cider vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons salt
¾ teaspoon ground paprika
¼ teaspoon ground black pepper
½ teaspoon dry mustard
1 cup shredded carrot
¾ cup thinly sliced celery
¼ cup finely chopped onion

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, and cool under cold running water. Place in the refrigerator until ready to use.
  • Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta with cold water and drain thoroughly.
  • While pasta is cooking, combine mayonnaise, olive oil, cider vinegar, sugar, salt, paprika, pepper, and dry mustard in a large bowl. Mix in carrot, celery, and onion. Stir drained pasta into the dressing.
  • Remove eggs from the refrigerator. Shell, quarter lengthwise, and slice into 1/4-inch pieces. Gently stir into the macaroni salad. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 25.4 g, Cholesterol 155.2 mg, Fat 42.3 g, Fiber 1.8 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 745.5 mg, Sugar 3.7 g

DEVILED EGG MACARONI SALAD



Deviled Egg Macaroni Salad image

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

12 large eggs
1 1/4 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
8 ounces (about 2 cups) elbow pasta
2 medium carrots, grated (about 1/2 cup)
1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
2 teaspoons sugar
4 sprigs fresh chives, chopped
1/4 teaspoon paprika

Steps:

  • Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
  • Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
  • Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

MACARONI AND EGG SALAD



Macaroni and Egg Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 9

1/4 cup minced red onion
8 ounces elbow macaroni
1 chopped celery stalk
1 chopped hard-cooked egg
1/3 cup mayonnaise
pinch of cayenne pepper
1 tablespoon white wine vinegar
3 tablespoons chopped parsley
salt and pepper

Steps:

  • Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper.

CLASSIC MACARONI SALAD



Classic Macaroni Salad image

This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

MACARONI EGG SALAD



Macaroni Egg Salad image

Make and share this Macaroni Egg Salad recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (8 ounce) package elbow macaroni, cook,cold water rinse and drain
1 medium cucumber
1/2 cup chopped celery
1/4 cup chopped red onion
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dill weed
3 tablespoons vinegar
2 tablespoons oil
8 hard-boiled eggs
2/3 cup mayonnaise
lettuce

Steps:

  • Dice 3/4 of the cucumber and save remainder for garnish.
  • Mix the macaroni, cucumber, celery and onion together.
  • Make a dressing of the salt, pepper, dill weed, vinegar and oil.
  • Toss with the macaroni mixture.
  • Chill thoroughly.
  • Coarsely chop 4 of the eggs and halve the other 4.
  • Add the chopped eggs and mayonnaise to the macaroni mixture.
  • Mix lightly.
  • Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.

Nutrition Facts : Calories 611.5, Fat 31.5, SaturatedFat 6.3, Cholesterol 434.2, Sodium 999.2, Carbohydrate 59.8, Fiber 2.7, Sugar 6.6, Protein 21.5

MACARONI AND EGG SALAD



Macaroni and Egg Salad image

Make and share this Macaroni and Egg Salad recipe from Food.com.

Provided by shayC130

Categories     Summer

Time 20m

Yield 5-7 serving(s)

Number Of Ingredients 11

1 (16 ounce) box elbow macaroni, prepared, cooled
3 -4 hard-boiled eggs
1 -1 1/2 cup chopped celery
onion powder
garlic powder
ground mustard
salt
pepper
parsley flakes
1 cup Miracle Whip
vinegar

Steps:

  • Put macaroni in large serving bowl.
  • Mix in 2 tablespoons vinegar and place in fridge to cool.
  • Once macaroni is cool, add chopped celery and chopped hard boiled eggs.
  • Sprinkle the following ingredients over the top of the macaroni: onion powder, garlic powder, ground mustard, salt, pepper and parsley flakes.
  • Add 1 cup miracle whip (or miracle whip light).
  • Stir until evenly mixed.
  • Add extra of the spices to your liking. I find a thin layer of each over the top was fine.

Nutrition Facts : Calories 408.4, Fat 4.7, SaturatedFat 1.3, Cholesterol 111.9, Sodium 59.2, Carbohydrate 73.1, Fiber 3.4, Sugar 3.3, Protein 16.5

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your macaroni salad stand out. Choose ripe vegetables, a good-quality mayonnaise, and a flavorful cheese.
  • Cook the macaroni al dente: This means cooking it until it is just tender but still has a bit of a bite to it. Overcooked macaroni will be mushy and ruin the salad.
  • Chill the macaroni before assembling the salad: This will help to prevent the salad from becoming watery. You can chill the macaroni for at least 30 minutes, or up to overnight.
  • Add the dressing to the macaroni just before serving: This will help to prevent the macaroni from becoming soggy. If you add the dressing too early, the macaroni will absorb it and become mushy.
  • Serve the macaroni salad immediately: This is when it is at its best. Leftover macaroni salad can be stored in the refrigerator for up to 3 days, but it is best eaten fresh.

Conclusion:

Macaroni salad is a classic side dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be customized to your own taste. With a few simple tips, you can make a macaroni salad that will be the hit of any party.

Related Topics