Just when you thought macaroni salad couldn’t get any better, we threw eggs into the mix. This macaroni and egg salad recipe is the perfect blend of creamy, tangy, and downright delicious. Whether you’re prepping for a picnic or just craving some comfort food, this dish is sure to hit the spot.
Why This Recipe Works
- The combination of creamy mayonnaise and tangy mustard creates a dressing that’s rich in flavor but not overpowering.
- Adding hard-boiled eggs introduces a protein-packed element that makes the salad more filling and nutritious.
- The crunch from the celery and onions adds a refreshing contrast to the soft macaroni and eggs.
- It’s a versatile recipe that can be customized with your favorite add-ins or spices.
- Perfect for making ahead, as the flavors meld together beautifully overnight.
Ingredients
- 2 cups elbow macaroni, uncooked
- 4 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Whisk
- Knife
- Cutting board
Instructions
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and rinse under cold water to stop the cooking process. Tip: Adding salt to the water enhances the pasta’s flavor.
Step 2: Boil the Eggs
Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes. Transfer to an ice bath to cool before peeling and chopping. Tip: The ice bath makes peeling the eggs much easier.
Step 3: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise and mustard until smooth. Season with salt and pepper to taste. This creamy dressing is the heart of the salad, so don’t skimp on the flavor!
Step 4: Combine Ingredients
Add the cooled macaroni, chopped eggs, celery, and onion to the bowl with the dressing. Gently toss until everything is evenly coated. Tip: For the best flavor, let the salad chill in the fridge for at least an hour before serving.
Step 5: Serve and Enjoy
Give the salad a final stir before serving. Adjust seasoning if necessary. This dish is perfect on its own or as a side to your favorite summer BBQ items.
Tips and Tricks
For an extra creamy texture, consider adding a tablespoon of sour cream or Greek yogurt to the dressing. If you’re not a fan of raw onion, try soaking the chopped onions in cold water for 10 minutes to mellow their bite. For a bit of color and extra nutrition, throw in some diced red bell pepper or peas. Always taste and adjust the seasoning after the salad has chilled, as flavors can dull in the fridge.
Recipe Variations
- Add diced pickles or relish for a tangy twist.
- Incorporate cooked, crumbled bacon for a smoky flavor.
- Swap out the mustard for curry powder for an exotic touch.
- Use Greek yogurt in place of mayonnaise for a lighter version.
- Add a dash of hot sauce or cayenne pepper for some heat.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after it’s had time to chill and the flavors have melded together. Just be sure to give it a good stir before serving.
How long will it last in the fridge?
Stored in an airtight container, the salad will keep for up to 3 days. After that, the texture of the macaroni may start to change.
Can I use a different type of pasta?
Yes, feel free to use any small pasta shape you like. Just keep in mind that cooking times may vary.
Summary
This macaroni and egg salad is a creamy, dreamy dish that’s perfect for any occasion. Easy to make and even easier to love, it’s sure to become a staple in your recipe collection.
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