Description
This Egg Macaroni Salad is creamy, flavorful, and perfect for picnics, potlucks, or a simple family dinner. The combination of tender macaroni, perfectly boiled eggs, and a creamy dressing makes it a crowd-pleaser every time!
Ingredients
For the salad:
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2 cups elbow macaroni (uncooked)
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6 large eggs
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1 cup celery, finely chopped
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½ cup red onion, finely chopped
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½ cup dill pickles, finely chopped (optional)
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½ cup shredded carrots (optional)
For the dressing:
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1 cup mayonnaise
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2 tbsp yellow mustard
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1 tbsp apple cider vinegar
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1 tsp sugar
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½ tsp garlic powder
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½ tsp paprika
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Salt and pepper to taste
For garnish (optional):
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1 tbsp chopped fresh parsley
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A sprinkle of paprika
Instructions
1️⃣ Cook the macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
2️⃣ Boil the eggs:
Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let sit for 10-12 minutes. Then transfer eggs to an ice bath to cool completely. Peel and chop.
3️⃣ Prepare the dressing:
In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper until smooth and creamy.
4️⃣ Combine ingredients:
Add the cooked macaroni, chopped eggs, celery, red onion, pickles, and carrots to the bowl with the dressing. Gently toss everything together until well coated.
5️⃣ Chill:
Cover and refrigerate the salad for at least 1 hour to allow the flavors to blend.
6️⃣ Garnish and serve:
Before serving, stir the salad gently. Garnish with chopped parsley and a light sprinkle of paprika if desired. Serve chilled.
Notes
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You can substitute Greek yogurt for half of the mayo for a lighter version.
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Add cooked bacon bits for extra flavor.
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This salad can be made a day in advance for even better taste!
- Prep Time: 15 min
- Cook Time: 20 min