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Macaroni Salad With Egg

Macaroni Salad with Egg is the creamy-dreamy satisfying party side dish you've been looking for! It's so easy to make too!
Course Salad
Cuisine American
Keyword macaroni salad recipes, pasta salad with eggs
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 624kcal
Author Kathleen

Ingredients

Salad

  • 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

Dressing

  • 1 1/2 cups 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 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 2 teaspoons paprika

Instructions

  • Cook the macaroni (16 ounces) 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.

Notes

  1. Al Dente – First, 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. Soggy pasta will ruin a perfectly delicious macaroni salad.
  2. Rinse The Pasta: Rinse the pasta after boiling. I know it goes against everything hardcore pasta cooks hold dear but it’s essential to this recipe. Washing off the starch will keep it from becoming a dry sticky mess.
  3. Pasta – For cold salads like this, it’s always best to use small, sturdy pasta that can stand up to the creamy sauce over time. Bow tie, or farfalle all work great too!
  4. Peeling Eggs – So, if peeling eggs is one of those chores you hate or you haven’t quite yet mastered I’ve got an easy trick to make this pasta salad a cinch.
    • Just crack your boiled egg on a hard surface or roll it to break the shell. Then turn a spoon around backward and slip it under there. Work and wiggle it around the gg and the shell should come off easily. 
  5. Dice Everything Small – That way everything is roughly the same size and all fits nicely on a spoon.
  6. 2-Hour Rule – try to reserve the FDA-recommended 2-hour serving rule for leaving items needing refrigeration out at room temperature.. I like to nestle mine in a big bowl of ice when serving.

Nutrition

Serving: 1g | Calories: 624kcal | Carbohydrates: 49g | Protein: 15g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 212mg | Sodium: 842mg | Potassium: 343mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1670IU | Vitamin C: 7.2mg | Calcium: 73mg | Iron: 1.5mg