Macaroni Salad with Egg is a classic, creamy side dish that’s perfect for barbecues, picnics, or family gatherings. The combination of tender pasta, hard-boiled eggs, and a rich, tangy dressing creates a dish that is both comforting and refreshing. The eggs add extra creaminess and protein, while crisp vegetables like celery and onion provide a satisfying crunch. With a hint of mustard and sweetness from relish, this macaroni salad is flavorful, easy to make, and sure to be a hit at any meal.
Ingredients:
- 2 cups elbow macaroni, cooked and cooled
- 4 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Paprika for garnish (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Cook the macaroni: Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool it down. Set aside.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
- Add the vegetables and eggs: Fold in the chopped red onion, celery, and hard-boiled eggs into the dressing.
- Combine with macaroni: Add the cooked and cooled macaroni to the bowl, tossing gently to ensure everything is evenly coated in the dressing.
- Chill: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, garnish with paprika and fresh parsley if desired.
This Macaroni Salad with Egg is a creamy, flavorful side dish that complements a wide range of meals, from grilled meats to sandwiches, and is a staple for summer gatherings.
