Macaroni Salad With Egg

There’s something about opening the fridge on a warm afternoon and seeing a bowl of creamy macaroni salad with egg—pale golden yolks, tender elbow pasta, flecks of bright celery and onion, all wrapped in a silky dressing—that instantly feels like summer.

This is a cool, comforting side dish that’s ready in under 30 minutes, perfect for beginners and busy home cooks who need something reliable and crowd-pleasing.

It’s a lifesaver for potlucks, picnics, and easy lunches, and it holds up beautifully for meal prep.

I still remember a hectic Sunday when unexpected guests dropped by; I tossed together this macaroni salad while the kids played in the yard.

By the time the grill heated, the salad was chilled and ready, turning a stressful surprise into a relaxed, shared meal.

It shines at cookouts, weeknight dinners, and make-ahead lunches. Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor in every bite
• Uses simple, budget-friendly pantry and fridge staples
• Comes together quickly for weeknights, picnics, or potlucks
• Stays delicious made ahead for stress-free entertaining
• Balances tender pasta, crisp veggies, and rich hard-boiled eggs

Ingredients

• 2 cups elbow macaroni, dry — classic small shape for creamy salads
• 4 large eggs — hard-boiled for richness and protein
• 1 cup mayonnaise, full-fat — gives the creamiest texture
• 2 tablespoons yellow mustard — adds tang and color
• 2 tablespoons apple cider vinegar — brightens and balances richness
• 1 tablespoon granulated sugar — a touch of sweetness for contrast
• 1/2 teaspoon salt — season the dressing evenly
• 1/2 teaspoon black pepper, freshly ground — mild heat and aroma
• 1/4 teaspoon paprika — subtle smokiness and color
• 1/2 cup celery, finely diced — crunchy and invigorating
• 1/2 cup red onion, finely diced — sharp bite and color
• 1/2 cup red bell pepper, finely diced — sweet crunch and color
• 1/4 cup dill pickles, finely chopped — briny flavor and texture
• 2 tablespoons pickle juice, optional — extra tang if you like it zippy
• 2 tablespoons fresh parsley, chopped — fresh herbal note and color
• 1 tablespoon olive oil — keeps cooked pasta from sticking
• 1 teaspoon salt — for seasoning the pasta water

Step-by-Step Method

Boil the Macaroni

Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt, then stir in the elbow macaroni.

Cook according to the package directions until just al dente, usually 7–9 minutes. Stir occasionally to prevent sticking.

When done, the pasta should be tender but still slightly firm in the center.

Cool and Coat the Pasta

Drain the macaroni in a colander and briefly rinse under cold water to stop the cooking.

Shake off excess water thoroughly. Transfer the pasta to a large mixing bowl.

Drizzle with olive oil and toss gently to coat. This keeps the macaroni from clumping together while you prepare the remaining ingredients and dressing.

Hard-Boil the Eggs

Place the eggs in a medium saucepan in a single layer.

Cover with cold water by about 1 inch. Set over medium-high heat and bring to a gentle boil.

Once boiling, cover the pan, turn off the heat, and let the eggs sit undisturbed for 10–12 minutes to finish cooking evenly without overcooking.

Cool, Peel, and Chop the Eggs

Prepare an ice bath in a bowl.

Transfer the cooked eggs directly into the ice water and cool completely, about 5–10 minutes.

Gently tap and peel the eggs. Chop three of the eggs into small pieces for the salad.

Slice the remaining egg into rounds or wedges to use later as a simple garnish on top.

Mix the Creamy Dressing

In a small mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika.

If using, add the pickle juice for extra tang. Whisk until the dressing is smooth and well combined, with no streaks of mustard or mayo remaining.

Taste and adjust seasoning if desired.

Prep and Combine the Vegetables

Finely dice the celery, red onion, and red bell pepper so they blend well with the pasta.

Chop the dill pickles and parsley. If you prefer a milder onion flavor, briefly rinse the diced onion under cold water and pat dry.

Add all the vegetables and parsley to the cooled, oiled macaroni in the large mixing bowl.

Fold in the Eggs and Dressing

Add the chopped eggs to the macaroni and vegetable mixture. Gently fold to distribute them evenly without mashing.

Pour the prepared dressing over the salad. Use a spatula or large spoon to fold until everything is thoroughly coated.

Taste and adjust seasoning with more salt, pepper, or vinegar if needed.

Chill, Garnish, and Serve

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.

Refrigerate for at least 1 hour to chill and allow the flavors to meld. Before serving, stir gently.

If it seems dry, add a spoonful of mayonnaise or a splash of pickle juice. Garnish with the sliced egg and a light sprinkle of paprika.

Serve cold.

Ingredient Swaps

• Use any short pasta (shells, rotini, ditalini) in place of elbow macaroni, and swap dill pickles for sweet relish if you prefer a sweeter salad.
• For a lighter or dairy-free dressing, replace some or all of the mayonnaise with Greek yogurt or a vegan mayo; use maple syrup or honey instead of sugar if desired.
• Skip the eggs for an egg-free version, or add canned tuna, shredded chicken, or chickpeas for extra protein; substitute green onion for red onion, and use whatever crunchy veggies you have (carrots, cucumbers, peas).

You Must Know

– Safety – For picnics or potlucks, limit time at room temperature to a total of 2 hours (1 hour if above 90°F / 32°C); return leftovers to ≤40°F (fridge-cold) promptly to keep the egg- and mayo-based salad safe.

Serving Tips

• Serve in a chilled bowl to keep the salad invigoratingly cool.
• Garnish with extra egg slices, paprika, and parsley for color and texture.
• Pair with grilled chicken, burgers, or barbecue for a classic cookout spread.
• Spoon into lettuce cups for a lighter, crisp serving option.
• Offer alongside sliced tomatoes and cucumbers for a bright, fresh side plate.

Storage & Make-Ahead

Macaroni salad with egg keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal to make it a day ahead so flavors meld.

Stir in a spoonful of mayo if it thickens.

This salad doesn’t freeze well; the mayo and eggs become watery and grainy.

Reheating

Macaroni salad is best served cold.

If you prefer it slightly warmer, let it sit at room temperature for 15–20 minutes instead of actively heating it.

Picnic and Potluck Traditions

Few dishes feel as at home on a picnic blanket or potluck table as a big bowl of creamy macaroni salad with egg.

When I pack it for an outdoor spread, I nestle the bowl in a cooler with plenty of ice packs and bring a sturdy serving spoon so everyone can help themselves.

At potlucks, I love how this salad quietly steals the show.

It’s familiar but just special enough—those tender eggs, crisp vegetables, and tangy dressing make people come back for second scoops.

I like to garnish it right before serving with sliced egg, paprika, and a little parsley so it looks just as inviting as it tastes.

It’s the dish that anchors the whole table.

Final Thoughts

Now that you’ve got the basics down, give this macaroni salad with egg a try and see how it fits into your next meal or gathering.

Don’t hesitate to tweak the mix-ins or seasoning to make it perfectly your own.

Frequently Asked Questions

Can I Make This Macaroni Salad Without Mayonnaise for a Lighter Version?

Yes, you can. I’d swap mayonnaise for thick Greek yogurt, a drizzle of olive oil, and extra vinegar. You’ll still get creamy tang, but lighter, brighter, and perfect chilled as flavors gently deepen in the fridge.

How Can I Scale This Recipe up for a Large Crowd or Catering Event?

I’d scale everything linearly—double for 12, triple for 18, and so on—then prepare in separate bowls so it chills evenly. Taste the dressing last, adjust salt and vinegar, and keep it cold until serving.

What Food Safety Tips Apply When Serving This Salad Outdoors in Warm Weather?

I keep your salad under 40°F with ice packs, never outside over two hours—one if it’s really hot. I serve small bowls, refill often from a chilled stash, and toss leftovers that linger too long.

Can I Freeze Macaroni Salad With Egg, and How Does It Affect Texture?

You technically can freeze it, but I don’t recommend it. Mayonnaise splits, eggs turn rubbery, and pasta gets mushy. I’d freeze only the plain cooked macaroni, then stir in fresh dressing and eggs later.