Macaroni and Egg Salad
Elevate your side dish game with this creamy, flavor-packed Macaroni and Egg Salad! Perfectly al dente elbow macaroni is combined with tender, chopped hard-boiled eggs, crisp celery, and zesty red onion, delivering a satisfying crunch in every bite. The dreamy dressing—made with mayonnaise, tangy Greek yogurt, Dijon mustard, and a splash of white vinegar—perfectly ties the flavors together, enhanced by a hint of smoked paprika for a subtle kick. This easy-to-make salad is ideal for potlucks, picnics, or as a make-ahead lunch, as chilling allows the bold, savory flavors to meld beautifully. Garnish with fresh parsley for an optional pop of color and serve it cold or at room temperature for an irresistible dish that’s guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 4 pieces Large eggs
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon White vinegar
- 2 pieces Celery stalks, finely diced
- 0.25 cup Red onion, finely diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, typically about 8-10 minutes for al dente. Drain the macaroni, rinse under cold water to stop the cooking process, and set aside.
While the pasta cooks, place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat, cover the saucepan, and let the eggs sit for 10-12 minutes. Once cooked, transfer the eggs to an ice bath to cool for 5 minutes. Peel the eggs and chop them into small pieces.
In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, white vinegar, salt, black pepper, and paprika. Whisk until smooth and well combined.
Add the cooked macaroni, chopped eggs, diced celery, and diced red onion to the bowl. Gently fold the ingredients together until everything is evenly coated in the dressing.
Taste and adjust the seasoning with additional salt, pepper, or paprika if needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. The salad can be served immediately, but chilling enhances the flavor.
Garnish with fresh parsley before serving, if desired. Serve cold or at room temperature.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.2 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 337 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
