Macaroni Egg Salad

Name: Macaroni Egg Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 - 12 ounce elbow macaroni; 8 large hard boiled eggs; 1/2 of a red onion (diced {about 1 cup}); 2 celery stalks (diced); 1 cup of matchstick carrots {or shredded carrots}; 2 Tablespoons chives (chopped); 1/4 cup of fresh parsley (chopped); 3/4 cup of mayonnaise; 1/4 cup of Greek Yogurt; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/2 teaspoon sweet paprika; 2 tablespoons of dijon mustard; 1 tablespoons white wine vinegar; 1/4 to 1/2 teaspoon cayenne pepper {optional}

Add this Macaroni Egg Salad to your Easter table or your spring brunch. Hard boiled eggs, pasta, fresh vegetables and herbs are mixed with a creamy dressing to create a flavorful salad and side dish.

Prep20 min
Cook10 min
Total30 min
Makes8 servings
Calories252

Ingredients

8 servings

1 - 12 ounce elbow macaroni
8 large hard boiled eggs
1/2 of a red onion (diced {about 1 cup})
2 celery stalks (diced)
1 cup of matchstick carrots {or shredded carrots}
2 Tablespoons chives (chopped)
1/4 cup of fresh parsley (chopped)

For the dressing:

3/4 cup of mayonnaise
1/4 cup of Greek Yogurt
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon sweet paprika
2 tablespoons of dijon mustard
1 tablespoons white wine vinegar
1/4 to 1/2 teaspoon cayenne pepper {optional}

Method

1
Cook the pasta according to the package, drain and set aside.
2
To make the hard boiled eggs: Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water or proceed to Step 2, if not using a steamer insert.
3
Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs (13 minutes for extra large eggs). Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water.
4
While the pasta cooks peel the hard boiled eggs, cut them in half and then chop the hard boiled eggs. Place in a large mixing bowl.
5
Add the red onion, celery, carrots, chives, parsley and gently mix.
6
In a medium mixing bowl combine the mayonnaise, Greek yogurt, salt, pepper, paprika, dijon mustard and white wine vinegar and mix well. Add the cayenne pepper if you want to add a bit of spice.
7
Add the pasta to the egg salad and then add the dressing and combine well.
8
Refrigerate for an hour if possible or you can serve it right away. I like to get the salad a bit cold before serving.
9
Garnish with extra fresh parsley and paprika.

Notes

To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.