Macaroni Salad with Egg
A creamy and crunchy macaroni salad with eggs, perfect for potlucks and gatherings.
Ingredients
Pasta and Eggs
- 2 cups elbow macaroni Cooked until al dente
- 3 large eggs Boiled and chopped
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Vegetables
- 1 cup diced celery
- 1 cup diced bell peppers (red and green)
- ½ cup chopped onions
Garnish
- to taste Paprika For garnish (optional)
Instructions
Preparation
- Boil a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a separate pot, place the eggs and cover them with water. Bring to a boil. Once boiling, turn off the heat, cover the pot, and let sit for about 10-12 minutes. Once done, cool the eggs in cold water, peel them, and chop.
Mixing
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- In the bowl with the dressing, add the cooked macaroni, chopped eggs, celery, bell peppers, and onions. Mix gently until everything is coated well.
Chilling
- Cover the salad and refrigerate for at least one hour to let the flavors meld.
Serving
- Before serving, give the salad a good stir. Garnish with a sprinkle of paprika if desired.
Notes
Store in an airtight container in the fridge for up to 3-5 days. If you plan to make it ahead of time, it tastes best when chilled for an hour or more. Customize with bacon bits, pickles, or cheese if desired.