|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you are going to a backyard barbecue or just looking to make a tasty dinner side dish, macaroni salad is a classic choice. This recipe is made with hard-boiled eggs, chopped vegetables, and a deliciously seasoned mayonnaise dressing. It is fairly easy to pull together and is perfect for a summertime cookout. Just remember that it includes egg and mayonnaise which can go bad if left in warm temperatures for too long. Refrigerate this macaroni salad before serving to prevent the ingredients from spoiling.
Macaroni salad is a perfect accompaniment to barbecue chicken, pulled pork, and smoked meats, and can also be a base for a light lunch when tuna fish or cooked chicken is added.
2 hard-boiled eggs, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
Freshly ground pepper, to taste
2 cups cooked macaroni pasta, drained, rinsed, and cooled
Steps to Make It
Gather the ingredients.
Combine all of the ingredients except for the pasta. Start with 1/3 cup of mayonnaise and then add more if needed. Thoroughly mix into a dressing.
Add in the cooled pasta. Stir gently so you do not break apart the macaroni. Coat all pieces of pasta evenly with the dressing.
Taste and adjust the seasonings as needed.
Cover and chill the macaroni salad for several hours before serving.
- To keep the macaroni salad from becoming dry as it sits, be sure to cook the pasta just right (so it is not undercooked) and add enough mayonnaise to create a creamy texture.
- To prevent the pasta from absorbing too much of the mayo mixture, chill the macaroni before mixing with the dressing.
Hard-Boiled Egg Tips
Here are a few tips you may want to try when hard-boiling the eggs for the salad:
- Fill the pot with cold water to start.
- Add salt to the water before boiling.
- After the water and eggs reach a boil, turn off the heat and cover them. Let the mixture sit for 13 minutes.
- Drain the eggs immediately. You can place them directly in the refrigerator to cool them or set them in an ice bath.
- To peel the egg after it is hard-boiled, tap it on a countertop until you see a crack in the shell. Then roll it gently on the countertop, breaking up the entire shell as it rotates. Begin to peel it from the large end. Hold it under cold water if you need help getting the shell off.
- You can store the hard-boiled eggs in the fridge, unpeeled, for up to one week.