Classic Macaroni Salad With Egg
Equipment
- 1 Large pot
- 1 colander
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 rubber spatula or large spoon
Ingredients
- 2 cup elbow macaroni dry
- 4 large eggs hard-boiled peeled and chopped
- 1 cup mayonnaise
- 2 tablespoon yellow mustard
- 2 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 cup celery finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/4 cup red onion finely minced
- 2 tablespoon sweet pickle relish
- 2 tablespoon fresh parsley chopped optional
- 1/4 teaspoon paprika for garnish optional
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- Add the elbow macaroni and cook according to package directions until just al dente, about 8–10 minutes.
- While the pasta cooks, place the eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a gentle boil over medium heat.
- Once the eggs reach a boil, cover, remove from heat, and let stand for 10–12 minutes, then transfer to an ice bath to cool.
- Drain the cooked macaroni in a colander, rinse under cold water until completely cool, and let drain very well.
- Peel the cooled eggs and chop them into small pieces, then set aside.
- In a small mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
- In a large mixing bowl, add the cooled macaroni, celery, red bell pepper, red onion, sweet pickle relish, and chopped eggs.
- Pour the dressing over the macaroni mixture and gently fold everything together with a spatula until evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl tightly and refrigerate the macaroni salad for at least 1 hour to chill and allow flavors to meld.
- Before serving, stir the salad, sprinkle with chopped parsley and paprika if using, and serve chilled.
Notes
For best results, make sure the pasta is fully cooled and well-drained before adding the dressing so it doesn’t turn watery, and chop the vegetables and eggs fairly small so you get a bit of everything in each bite. You can adjust creaminess by adding a tablespoon or two more mayonnaise after chilling if the salad seems dry, and balance tang and sweetness by tweaking the vinegar and sugar to your taste. This salad keeps well covered in the refrigerator for up to 3 days, but avoid leaving it out at room temperature for more than 2 hours for food safety. If preparing ahead for a gathering, consider stirring in a splash of milk or mayo just before serving to refresh the texture.
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