Few things are more American than Macaroni Salad with Egg — except maybe the backyard barbecue you’ll take it to!
No proper outdoor party is complete without mayo-sauced pasta recipes, preferably served in a big ol’ glass bowl. Pasta salad recipes add that much-needed creamy balance to round out your barbecue’s fare — and my favorite thing about this macaroni salad recipe is that it is beyond delicious and that it comes packed with protein thanks to the addition of hardboiled eggs! Sorry, that’s 2.
There’s no time to waste — your party guests are hungry! Let’s get this macaroni salad with egg cooking!
There is nothing more satisfying on a hot day than getting a plate piled high with seared meat and smooth macaroni salad! Part of what makes macaroni salad with egg such a satisfying side dish is how chef-friendly this recipe is.
- Easy to prepare
- Gets better with fridge time!
- Simple, filling ingredients.
- Creamy dreamy heaven!
I’ve encountered a lot of barbecue-goers who shy away from the idea of making their own macaroni salad. This poor dish has gotten quite the reputation for being finicky or causing dreaded tummy aches if not done properly.
But there is no reason to fear this party staple! I promise I’ve done everything I can to turn this recipe into Easy Macaroni Salad.
Do I really rinse the pasta? Any hardcore pasta maker will instantly shy away from the idea of rinsing your noodles post-boil — but actually, in the case of cold pasta dishes, you do want to rinse!
Running your pasta under water after cooking washes off the starch, which for cold dishes is preferable to stop the cooking as well as keep your pasta from sticking together.
Al dente: For dishes such as this, with heavy sauces, you want your pasta to be just prior to al dente. Since the noodles will be sitting in the pasta for a while (preferably overnight, to get really yummy!), you want the structure to stand up to the length and liquid.
Small, sturdy noodles a tad on the crunchy side will ensure your pasta salad is perfect!
Egg Peeling Perfection: Hate peeling hardboiled eggs? One trick I love using can be done with something everyone has in their kitchen: a spoon! Crack the shell lightly on a hard surface. Flip a spoon over and ease it under the shell. Gently pry the shell off, and enjoy having cracked (pun intended) the secret of easily peeled eggs!
Pasta pasta pasta: “But Kathleen, I only have bow tie pasta, not macaroni! Can I still make this macaroni salad?” Never fear, darlings! There is a *bit* of wiggle room when it comes to the specificity of the pasta used.
For cold salads like this, it’s always best to use small, sturdy pasta that can stand up to the creamy sauce over time. Macaroni, bow tie, or farfalle all work great!
No sriracha? No problem: Don’t have sriracha in the house? A good, easy substitute is any hot sauce you have handy, or even tabasco sauce. Get creative! We just want that slight tickle of heat in the sauce.
Relish that relish: This macaroni salad with egg recipe calls for sweet pickle relish — but don’t feel limited to that option. There are dozens to choose from at the grocery store, from salty to spicy to tangy. Get creative!
Macaroni Salad with Egg is very storage-friendly — but making sure you do it properly will calm all those fears of pasta salads gone wrong!
You’ll want to store this pasta salad after you make it to get all those flavors developed. Either wrap the mixing bowl tightly with plastic wrap or get a good container with a strong airtight seal.
Make sure you store it in your fridge, not on a counter or outside! It’s a popular outdoor dish, but that doesn’t mean it likes being outside long.
And if you’re planning on having macaroni salad with egg sitting out at a party for a while, you can always fill a slightly larger bowl with ice and nestle your pasta salad’s bowl down in the ice bath to keep it cool.
Can You Freeze This?
Yes and no. Technically, nothing is stopping you from freezing macaroni salad with egg and once you thaw it, you’ll have perfectly edible pasta salad.
But mayonnaise and freezing temperatures are not best friends, and your mayonnaise-heavy sauce may separate in the cold. Which means you’ll have lumpy, unappetizing pasta salad post-thaw.
How Long Can You Keep Deviled Egg Macaroni Salad?
Like all dairy-based dishes, you can only keep macaroni salad with egg for up to four days, provided you keep it chilled in the fridge. If you have it sitting out for any good amount of time at a party, I always err on the safe side and throw away any leftovers.
This is where pasta salad earns its tummy-upsetting reputation. Better safe than sorry!
Want to shake up your party-favorite side dish? Have I got some options for you!
Can I Combine Macaroni Salad With Egg and Other Protein?
Macaroni Salad and protein is a match made in barbecue heaven! Shrimp pasta salad is my go-to recipe when I want a slightly elevated party dish. There’s just something luxurious about that added pop of flavor from boiled or sautéed shrimp!
If you want to go richer, try Bacon Ranch Pasta Salad. Every party I’ve brought this to has flipped for the salty, crunchy bacon and that added flavor WOW of ranch seasoning.
Can I Use Chicken Instead?
Chicken Macaroni Salad — load up my plate! I love adding chicken to this pasta recipe if I want to take this from side dish to main meal. Grill some chicken, or shred a rotisserie chicken, or even pop open a can of the good stuff — there’s no wrong way to make chicken pasta salad!
Can I Make This Salad With Tuna Instead?
Tuna macaroni salad is like the tuna salad you’d eat in sandwiches as a kid, only Fancy and Adult. It’s a perfect addition to a summertime tea or a brunch gathering. Trust me, tuna pasta salad is a surefire way to fill bellies but stay light!
Can I Replace Macaroni With Tortellini?
I adore adding making a tortellini pasta salad! These little pillows of noodles and fillings add such a fun surprise to every bite. And with the variety available in stores now, you can have spinach and cheese tortellini, or ham tortellini, all perfect for a tortellini salad — are you hungry yet?
Can I Change the Dressing in This Recipe?
That’s the beauty of pasta salad — there are a hundred ways to make it! If you don’t want a creamy sauce, Pasta Salad with Italian Dressing is zesty and vibrant. Pesto pasta salad brings a rich, earthy herbal punch and an extra texture of groundnuts.
Don’t be afraid to try what sounds good — you might be surprised what tastes delicious mixed in with all those ingredients!
Macaroni Salad With Egg
- 1 (16 ounce) box elbow macaroni
- 8 large hard-boiled eggs, peeled and diced
- 2 tablespoons sweet pickle relish
- 1 cup celery, small, chopped
- 1 cup red onion, small, chopped
- 1/2 cup parsley
- 1 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk more as needed
- 1/4 teaspoon sriracha
- 2 teaspoons Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 2 tablespoons paprika
- Cook the macaroni just until it's al dente according to package directions in lightly salted water; drain and rinse with cold water until completely cool. Set aside.
- Add all salad ingredients.
- In a medium mixing bowl, whisk together all dressing ingredients. Toss with salad ingredients until everything is well coated. Refrigerate for 6 hours or, better, overnight.
Macaroni Salad is only a few decades old, but there are already recipes for every type of event and meal! Here are some of my must-have recipes:
- Southern Macaroni Salad
- Hawaiian Macaroni Salad
- Classic Macaroni Salad
- Best Macaroni Salad
- Dill Pickle Pasta Salad
Creamy, chewy, and perfectly seasoned, macaroni salad with egg is the side dish that livens up any party. And if you bring this homemade version to your next gathering, I guarantee you’ll be the hit of the bash! I mean, it’s pasta in a mayo sauce. Who could not love you for serving this?
What do you like to pair your pasta salad with? Comment below!