Go Back
–+ servings
creamy macaroni salad with egg

Macaroni Salad With Egg

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 Medium saucepan
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 rubber spatula or wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 4 large eggs
  • 1 cup mayonnaise full-fat
  • 2 tablespoon yellow mustard
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika plus extra for garnish
  • 1/2 cup celery finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup dill pickles finely chopped
  • 2 tablespoon pickle juice optional
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon olive oil for pasta
  • 1 teaspoon salt for pasta water

Instructions
 

  • Bring a large pot of water to a boil, add 1 teaspoon salt, and cook the elbow macaroni according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse briefly under cold water to cool, shake off excess water, and toss with olive oil to prevent sticking.
  • 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-high heat.
  • Once boiling, cover the saucepan, turn off the heat, let the eggs sit for 10–12 minutes, then transfer them to an ice bath to cool completely.
  • Peel the cooled eggs, chop three of them into small pieces, and slice the remaining egg for garnish if desired.
  • In a small mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, paprika, and pickle juice (if using) until smooth.
  • In a large mixing bowl, combine the cooled macaroni, celery, red onion, red bell pepper, dill pickles, and chopped parsley.
  • Add the chopped eggs to the macaroni mixture and gently fold to distribute them evenly.
  • Pour the dressing over the macaroni mixture and use a spatula or spoon to fold until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour to chill and allow flavors to meld.
  • Before serving, give the salad a gentle stir, garnish with the sliced egg and a light sprinkle of paprika, and serve cold.

Notes

For best results, chill the salad long enough for the dressing to thicken slightly and soak into the pasta, but if it seems dry after resting, stir in a spoonful or two of mayonnaise or a splash of pickle juice to loosen it. Finely dice the vegetables so they blend into the salad rather than dominating each bite, and rinse the onions briefly in cold water to mellow their sharpness if you’re sensitive to it. Hard-boiled eggs peel more cleanly when cooled quickly in an ice bath, and older eggs generally peel better than very fresh ones. This salad can be made a day in advance, kept tightly covered in the refrigerator, and any leftovers should be eaten within 3–4 days for best quality.
Tried this recipe?Let us know how it was!