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chicken macaroni egg salad

Chicken Macaroni Salad With Egg

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 medium pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap (or 1 airtight container)

Ingredients
  

  • 2 cup elbow macaroni uncooked
  • 4 large eggs
  • 2 cup cooked chicken breast diced
  • 1 cup celery finely chopped
  • 1 cup carrots finely chopped
  • 1/2 cup red onion finely chopped
  • 3/4 cup sweet pickle relish
  • 1 cup mayonnaise
  • 2 tablespoon yellow mustard
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup green onions thinly sliced
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and set aside to drain well.
  • Place the eggs in a medium pot, cover with cold water, bring to a boil, then cover, turn off the heat, and let sit for 10 minutes.
  • Drain the eggs, cool under cold running water or in an ice bath, then peel and chop them into small pieces.
  • In a large mixing bowl, combine the cooled macaroni, diced chicken, celery, carrots, red onion, and pickle relish.
  • In a small mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
  • Pour the dressing over the macaroni mixture and gently stir with a wooden spoon until everything is evenly coated.
  • Fold in the chopped eggs, green onions, and parsley, stirring carefully to keep the eggs from breaking up too much.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For best results, ensure the macaroni is well-drained and fully cooled before mixing so the salad doesn’t become watery or the mayo doesn’t separate. You can use leftover roast or rotisserie chicken for convenience and extra flavor, and finely chopping the vegetables helps the salad mix more evenly and feel cohesive in each bite. If making ahead, add a spoonful of mayonnaise just before serving to refresh the creaminess, and keep the salad chilled at all times for food safety. Adjust the tang by adding more vinegar or mustard to taste, and consider adding peas, shredded cheese, or a pinch of paprika to customize the flavor and color.
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