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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!

MACARONI EGG SALAD

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, healthy 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.

Ohio is the second largest egg farming state in the nation, producing about 9 billion eggs each year. The eggs many U.S. families enjoy eating or decorating this Easter may come from an Ohio egg farm! I am proud to live in a state that helps supply our country with eggs, such a healthy meal option!

EGG SAFETY

How long are hard-boiled eggs safe to eat? Hard-boiled eggs spoil faster than fresh eggs, so be sure to refrigerate hard-boiled Easter eggs within 2 hours and enjoy within 1 week of cooking. Hard-boiled eggs should be eaten the same day they’re peeled.
How long are eggs safe to eat? When properly refrigerated at 45 °F or lower, eggs can be safely eaten 4-5 weeks beyond the carton’s Julian date, which is a 3-digit code found on the side of an carton that indicates the day of the year when the eggs were packed. (feel free to use the graphic we provided on how to read a Julian date in your blog or on social!)

Can you freeze eggs if they won’t be used before the expiration date? Yes! Just crack eggs into a container and beat together until mixed, then tightly seal the container and freeze for up to one year. Egg whites can also be frozen by themselves.
Are colored Easter eggs safe to eat? If you used food-safe dye and materials to decorate Easter eggs, then they’re safe to eat! Easter eggs should only be eaten if they had not been left out of refrigeration longer than two hours.

COOKING TIPS AND 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 healthier dish try whole wheat, lentil or chickpea pasta.
Are there any tricks for making easy-peel hard-boiled eggs? Hard-boiled eggs are easiest to peel right after they’ve finished cooling. Cooling causes the egg to contract slightly in its shell.
Try this easy recipe to make perfect easy-peel hard-boiled eggs, every time! Also, 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.

EGG FARMING

I had the opportunity to spend a few days with the Ohio Poultry Association last year and learned so much about Ohio egg farming. I have so much respect for our egg farmers and the care and dedication they have.

Ohio egg farmers are committed to helping ensure that grocery store shelves remain stocked with safe, healthy, affordable eggs. They know their responsibility does not stop, even in a public health crisis and will do what is needed to help keep a steady supply of food available.
Happy, healthy hens produce the best eggs. Hens on Ohio egg farms live in temperature-controlled barns with constant access to fresh food and water.
Most eggs are cleaned and shipped from egg farms to grocery stores within 48-72 hours of being laid, and are eaten within 2-3 weeks.

OHIO EGG FARMING

Sandra and Daniel Lausecker are siblings who operate Outward Farms, a family-owned, organic egg farm in Raymond, Ohio. Meet this brother-sister team, who takes a unique approach to egg farming by offering an inside look at how hens are cared for and eggs are handled.
Ohio egg farmers are committed to taking excellent care of their flocks 365 days a year and ensuring a stable food supply for U.S. families. See how eggs make it from Ohio farms to your table.
Find out more about Ohio’s egg farmers and how they provide excellent animal care, ensure safe eggs for all families, protect the environment for future generations and are active in their local communities.

EGG NUTRITION

Are brown eggs healthier than white eggs? All eggs, no matter the color of their shell, contain the same nutrients. An eggshell’s color is determined by the breed of the hen that laid it. Usually, white hens lay white eggs and brown hens lay brown eggs.
Eggs aren’t just for Easter! The average American eats 287 eggs per year.
One large egg is packed with 13 essential vitamins and minerals, all for just 70 calories.
Eggs contain zero carbs or sugars and six grams of high-quality protein, all for just 17¢ a serving.
Don’t toss the yolk! Egg yolks are an excellent source of choline, a nutrient most Americans aren’t getting enough of. Choline is essential to a healthy memory and promotes cognition, normal organ function and the transportation of nutrients throughout the body.

For more about Ohio egg farmers and to get cooking tips, recipes and nutrition information, go to OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest and Instagram.

Today’s post is sponsored by the Ohio Poultry Association. As always, my opinions are 100% my own!

Macaroni Egg Salad

Name: Macaroni Egg Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 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 Tablespoon white wine vinegar; 1/4 to 1/2 teaspoon cayenne pepper {optional}; 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

Yield: 8-10

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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

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 Tablespoon 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.