|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 4g||21%|
|dietary fiber 2g||6%|
|total sugar 4g|
|Vitamin C 1 mg||7%|
|Calcium 30 mg||2%|
|Iron 1 mg||8th %|
|Potassium 142 mg||3%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Whether you're hosting a backyard barbecue or just want to make a tasty side dish for dinner, creamy macaroni salad is an excellent choice. This recipe features hard-boiled eggs (the not-so-secret ingredient!), chopped veggies, and a deliciously flavored mayonnaise dressing.
Imagine deviled eggs meet macaroni salad in the ultimate summer side dish.
What you need for the perfect creamy macaroni salad
- Macaroni Batter: Elbow macaroni is the classic choice for this salad, but you can use other small pasta if you like. The cup of dry macaroni listed in the recipe should make about 2 cups of cooked pasta. If you choose a different shape, adjust accordingly to get 2 cups.
- Hard Boiled Eggs: Chopped hard-boiled eggs enhance the richness and creaminess of this macaroni salad. Be sure to mix the egg yolks well into the dressing.
- Chopped Onions and Celery: Finely chopped onions and celery add flavor to the salad and their crunch provides a welcome contrast to the creaminess of the other ingredients.
- Mayonnaise: For the richest, creamiest macaroni salad, be sure to use enough mayonnaise – start with 1/3 cup in this recipe and add more as needed after mixing the ingredients and allowing to cool.
- Sugar: While sugar might seem like a surprising ingredient in a savory salad, the sweetness balances the acidity of the vinegar. Tip: Measure the sugar before the vinegar so you can use the same measuring spoon for both ingredients.
- Vinegar: A little white vinegar or apple cider vinegar adds a nice tartness to the dressing and helps thin it slightly so it coats the macaroni nicely.
- Mustard, Salt and Pepper: Prepared yellow mustard, salt and pepper add extra flavor to the dressing. And in combination with the egg yolk, the mustard gives the dressing a nice yellow tint. As with the sugar and vinegar, measure the salt before the mustard so you can use the same measuring spoon for both ingredients.
How to avoid mushy noodles
Be careful not to overcook the pasta so it doesn't become mushy in the salad, and after cooking, rinse under cold running water to cool it — letting the pasta cool completely will prevent it from soaking up too much dressing.
What to serve with the macaroni salad
Macaroni salad pairs perfectly with grilled chicken, pulled pork, and smoked meats. Just add baked beans and coleslaw to complete the picture. I also love it with sandwiches and fried chicken. It can also be a base for a light lunch if you add canned tuna or boiled chicken.
“This is an easy and truly classic macaroni salad – exactly what I remember from growing up in North Carolina. It has just the right balance between the creaminess of mayo and egg and the crunch of onion and celery. It went really well with the BBQ.” – Megan O. Steintrager
1 Cup elbow macaroni
2 hard boiled eggschopped
1/4 Cup finely chopped chopped celery
1/4 Cup finely chopped chopped onion
1/3 Cup Mayonnaise and more to taste
2 teaspoon Sugar
2 teaspoon white wine or cider Vinegar
1/2 teaspoon Saltor to taste
1/2 teaspoon prepared mustard
Freshly ground peppertaste good
Gather the ingredients.
Cook the macaroni according to package directions. Drain and rinse under cold running water until completely cool.
Mix all the ingredients except for the noodles and stir well.
Add the cooled noodles. Stir gently to avoid breaking the macaroni. Spread each piece of pasta evenly with the dressing.
Taste and adjust the seasonings and add more mayonnaise as needed.
Cover and refrigerate the macaroni salad for at least 2 hours before serving. Just before serving, taste to taste, adjust seasonings, and add more mayonnaise if needed.
- Hard-boiled eggs can be prepared ahead of time and kept unpeeled in the refrigerator for up to a week.
- Macaroni can be cooked a day in advance and stored in a tightly sealed container in the refrigerator.
How to store it
Store leftover macaroni salad in a tightly sealed container in the refrigerator for up to 4 days.