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Macaroni Egg Salad Recipe

"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."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings

Ingredients

  • 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-cooked egg, chopped

Directions

  • 1. Cook macaroni according to package directions; drain and rinse in cold water.
  • 2. 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. Yield: 2 servings.

Nutritional Facts

1 cup: 389 calories, 26g fat (4g saturated fat), 116mg cholesterol, 805mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 8g protein

Reviews for Macaroni Egg Salad

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MY REVIEW
Reviewed Jan. 30, 2015

"I make this a lot in the summer,and i always double it. i usually add sliced green olives. If i have any left overs,i add a little extra mayo to moisten it back up a little."

MY REVIEW
Reviewed Jun. 26, 2014

"I substituted ring pasta for the elbow macaroni and used sliced green olives instead of celery. This is one recipe I will definitely make again!"

MY REVIEW
Reviewed May. 31, 2011

"As the previous reviewer stated, the dressing is totally absorbed into the pasta if made ahead of time. The first time I made it the night before and then added more dressing right before serving. This time I only made it a couple of hours ahead of time, but the dressing was still completely soaked up...I did not add more dressing and it was fine... just a "dry" macaroni salad. I also doubled it, but it was way more than the 4 of us could eat."

MY REVIEW
Reviewed May. 30, 2011

"What a great tasting salad!! This macaroni salad does remind me of potato salad. It's the dressing which is similar to the kind used to make Amish Potato Salad. I doubled the salad, but omitted the salt, and added it later, but next time I will add it to the dressing, but only add 1/4 teaspoon per each batch of dressing made. Even though I doubled the salad, I only added a dash of the pepper, which is less than an 1/8 teaspoon, but a bit more than 1/16 of a teaspoon, plus I only added 1 tablespoon of diced onion. I made the salad one day prior to serving, but I also made and refrigerated extra dressing on the side, (a double batch) as the noodles do soak up a lot of the dressing, so in the morning I added half of it to the salad, and just before serving, I added the other half. I topped/garnished the salad with 2 sliced hardboiled eggs, and sprinkled on a bit of paprika. I bet this salad would taste great with a bit of shredded carrot added. Next time I make this salad, I'm going to add a bit of diced pickle, and perhaps a bit of dried dill. Thank you Ruth for posting this delicious tasting salad recipe. My husband and I really enjoyed it."

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