Macaroni Egg Salad
Creamy, tangy, and irresistibly satisfying, this Macaroni Egg Salad is the ultimate side dish for picnics, barbecues, or easy weekday meals. Featuring tender, al dente elbow macaroni and perfectly boiled eggs, this recipe is elevated with the zesty kick of Dijon mustard, a splash of white vinegar, and the crunch of fresh celery and red onion. The rich, velvety dressing made with mayonnaise and a touch of sugar brings all the ingredients together in perfect harmony. Garnished with fresh parsley and refrigerated for maximum flavor infusion, this chilled salad is a deliciously versatile dish that’s sure to become a family favorite. Quick and simple to make in just 30 minutes, this crowd-pleasing macaroni egg salad is comfort food at its finest!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 4 Eggs
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon White vinegar
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Celery stalks, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente, about 8-10 minutes. Drain and rinse the pasta under cold water to cool it down. Set aside.
Meanwhile, place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the eggs and place them in a bowl of ice water to cool. Once cool, peel and chop the eggs into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar, sugar, salt, and black pepper. Whisk until smooth and creamy.
Add the cooked and cooled macaroni, chopped eggs, diced celery, red onion, and fresh parsley to the bowl. Gently mix everything together until evenly coated with the dressing.
Taste and adjust seasoning if necessary by adding more salt or pepper.
Cover the bowl with plastic wrap and refrigerate the macaroni egg salad for at least 1 hour to allow the flavors to meld.
Serve chilled as a side dish or on its own. Enjoy!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 206 mg | 4% | |
*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.
