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Add this Macaroni Egg Salad to your Easter table or your spring brunch. Hard boiled eggs, pasta, fresh vegetables and herbs are mixed with a creamy dressing to create a flavorful salad and side dish. This is a family favorite!
Easter is fast approaching and eggs are often a centerpiece to many holiday tables.
Today’s Macaroni Egg Salad is the perfect salad to add to your table but also a great side dish for spring brunches, summer potlucks or even your weekly lunches. This salad is packed with protein and fresh vegetables.
Your guests will love this colorful and delicious egg salad. I am excited to be sharing this Macaroni Salad with Eggs in partnership with the Ohio Poultry Association. If you like eggs try this Southwest Greek Yogurt Deviled Eggs, Bacon Egg Salad, Avocado Egg Salad or this Sweet Southern Style Egg Salad.
Recipe Ingredients You’ll Need
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Pasta: I suggest using a small pasta like macaroni or shells. If you want you could also use a medium pasta shape.
- Eggs: This recipe uses 8 hard boiled eggs. To save time you can buy preboiled eggs at the store.
- Vegetables: The fresh crunchy vegeagbltes in this recipe are red onion, celery and carrots.
- Herbs: The fresh herbs are a great finishing touch. I used chives and fresh parsley.
- Dressing: The dressing uses Greek yogurt, mayonnaise, sweet paprika, mustard and wine vinegar.
Recipe Modifications
- This egg pasta salad recipe is very customizable. You can add any fresh vegetables you have on hand. I think bell pepper, mushrooms or tomatoes would be a nice addition.
- Try adding greens into this salad. I like chopped spinach, kale or arugula.
- You can substitute any size pasta but I think the small or medium sizes work best. For a lighter dish try whole wheat, lentil or chickpea pasta.
- Hard-boiled eggs are easiest to peel right after they’ve finished cooling. Cooling causes the egg to contract slightly in its shell.
- Eggs that are 7-10 days old are easier to peel, while fresh eggs are often more difficult. Giving eggs time to breathe and take in air helps separate the membranes from the shell, making them easier to peel.
How to Make this Macaroni Egg Salad
Step 1: Cook Pasta: Cook the pasta according to the package, drain and set aside.
Step 2: Make the hard boiled eggs: Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water or proceed to Step 2, if not using a steamer insert.
Step 3: Boil Eggs: Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs (13 minutes for extra large eggs). Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water.
Step 4: Put Eggs in Bowl: While the pasta cooks peel the hard boiled eggs, cut them in half and then chop the hard boiled eggs. Place in a large mixing bowl.
Step 5: Add Veggies: Add the red onion, celery, carrots, chives, parsley and gently mix.
Step 6: Mix Salad with Dressing: In a medium mixing bowl combine the mayonnaise, Greek yogurt, salt, pepper, paprika, dijon mustard and white wine vinegar and mix well. Add the cayenne pepper if you want to add a bit of spice. Add the pasta to the egg salad and then add the dressing and combine well.
Storage Tips
Store this leftover macaroni egg salad in an airtight container for up to 4 days.
More Egg Recipes to Try
Vegetarian
Breakfast Egg Muffins
Breakfast
Vegetarian Breakfast Egg Burritos
Breakfast
Southwestern Turkey Sausage Egg Cups
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Macaroni Egg Salad
Ingredients
- 1 – 12 ounce elbow macaroni
- 8 large hard boiled eggs
- 1/2 of a red onion, diced {about 1 cup}
- 2 celery stalks, diced
- 1 cup of matchstick carrots {or shredded carrots}
- 2 Tablespoons chives, chopped
- 1/4 cup of fresh parsley, chopped
For the dressing:
- 3/4 cup of mayonnaise
- 1/4 cup of Greek Yogurt
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 2 tablespoons of dijon mustard
- 1 tablespoons white wine vinegar
- 1/4 to 1/2 teaspoon cayenne pepper {optional}
Instructions
- Cook the pasta according to the package, drain and set aside.
- To make the hard boiled eggs: Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water or proceed to Step 2, if not using a steamer insert.
- Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs (13 minutes for extra large eggs). Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water.
- While the pasta cooks peel the hard boiled eggs, cut them in half and then chop the hard boiled eggs. Place in a large mixing bowl.
- Add the red onion, celery, carrots, chives, parsley and gently mix.
- In a medium mixing bowl combine the mayonnaise, Greek yogurt, salt, pepper, paprika, dijon mustard and white wine vinegar and mix well. Add the cayenne pepper if you want to add a bit of spice.
- Add the pasta to the egg salad and then add the dressing and combine well.
- Refrigerate for an hour if possible or you can serve it right away. I like to get the salad a bit cold before serving.
- Garnish with extra fresh parsley and paprika.
Notes
- To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the Ohio Poultry Association. As always, my opinions are 100% my own!
