Macaroni Egg Salad Recipe
- 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
- 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.
1 serving (1 cup) equals 389 calories, 26 g fat (4 g saturated fat), 116 mg cholesterol, 805 mg sodium, 31 g carbohydrate, 2 g fiber, 8 g protein.
Reviews for Macaroni Egg Salad
"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."
"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!"
"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."
"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."