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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
emlou80
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
MOTCook
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
s_pants
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
1DomesticGoddess
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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