Egg Macaroni Salad is a tasty delightful side dish that is my go-to potluck salad recipe! This macaroni salad with egg recipe comes together easily, serves a crowd and is so flavorful.
This delicious macaroni salad with eggs is perfect when entertaining guests, it comes together easily and is absolutely delectable! Making this egg salad macaroni recipe is simple, with basic ingredients it comes together quickly and is a wonderful filling side dish.
Easy Macaroni Salad with Egg
I love a good classic macaroni salad and this simple recipe is one of my go-tos that never gets old. The dressing in this one is easily adapted to your tastes, and I really like it because it is not too sweet. The addition of several hard boiled eggs is wonderful too, I ate leftovers of this salad for lunch all week long. This pasta salad is versatile too, if you are not a fan of one or some of the veggies in it you can swap it out for something you do love. Some other good options would be diced tomatoes, chopped celery, or even jalapenos would be amazing.
Egg Macaroni Salad Ingredients
Macaroni: For the base of this delicious salad, you will need 1 16-ounce box of macaroni noodles, cooked.
Sour cream: Adding in 1 cup of sour cream helps give this salad a wonderful creamy texture.
Mayonnaise: Use 1/2 cup of mayonnaise for great taste and consistency to the salad dressing.
Sugar: You need 1 tablespoon of sugar to sweeten the dressing up a bit, but not be overly sweet.
Salt: To balance all the amazing flavors, add in 1 1/2 teaspoon of salt.
Mustard: Add 1 tablespoon of mustard to give this salad a slight tangy taste.
Cider vinegar: Using 1 teaspoon of cider vinegar will enhance the flavor and texture of this pasta salad.
Pepper: For added flavor, add in 1/4 teaspoon of pepper.
Paprika: Use 1/4 teaspoon of paprika to add a subtle earthy taste to this salad dish.
Carrots: You will need 2 small carrots, washed and shredded, to add color and freshness to this recipe.
Green onions: Add in 5 small green onions, sliced thin, for wonderful added flavor.
Olives: For some great antioxidants add in 1 2.25-ounce can of sliced black olives.
Red peppers: You need 1/2 cup of red peppers, diced, for more amazing taste and bright color.
Peas: Add in more veggies and a pop of color with 1 cup of green peas, frozen or canned.
Eggs: You will need about 8 hard boiled eggs, you can use less if you want.
Step by step on how to make Egg Macaroni Salad
Prep
Start by hard boiling the eggs, whatever your preferred method is will work great. Or if you are looking for a new fool proof way, check out this recipe for oven hard boiled eggs.
Next, cook the macaroni according to the directions on the package, let cool while you prepare the remaining ingredients.
Then, wash and shred the carrots, thinly slice the green onions, open and drain the can of sliced olives, dice the red peppers and measure out the cup of peas and set aside.
Assemble
Next, in a large size bowl, whisk together the sour cream, mayonnaise, sugar, salt, mustard, cider vinegar, pepper and paprika.
In the bowl with the dressing mixture, add the carrots, green onions, olives, red peppers and peas and stir until well mixed.
After that, rinse and drain the pasta shells and then pour it into the large bowl and combine with the other ingredients. Fold all ingredients together well to coat all the macaroni.
Then, slice 5 of the hard boiled eggs first in one direction, then turn and slice in the other direction, so that you have small pieces of hard boiled egg. Stir the small diced egg pieces into the salad. With the remaining 3 eggs, slice just once and garnish the top of the salad with.
Proceed to refrigerate the macaroni salad for about 20-30 minutes, this tastes amazing when chilled. Serve and enjoy!
HOW TO COOK PASTA PERFECTLY EVERY TIME
Pasta is pretty simple to cook, but there are a few little tricks to making sure it turns out perfect every time!
- Make sure you use a large enough pot to boil your noodles in. If it is too small, you may find that your noodles stick together and you may run out of water before the noodles are completely cooked. To cook one pound of pasta, you should be using at least 4-6 quarts of water. Make sure your pot is big enough to hold the water and the pasta and be able to boil without boiling over. Remember, pasta expands as it cooks!
- Add some salt to the water. Adding salt increases the boiling point of the water, meaning that the water will boil faster and also helps the pasta cook a little bit faster too! I usually add about a tablespoon of salt.
- Test the pasta. Even though there are recommended cooking times for each type of pasta, the only fool-proof method I have found to make sure pasta is done perfectly is to taste test it! About a minute before the recommended cooing time, I use a slotted spoon to get a noodle out of the pot. Rinse with cold water to avoid burning your tongue! If it is still a little crunchy, let it boil another minute or two before testing again.
- Drain the pasta well and rinse with cold water immediately. The cold water will prevent the pasta from continuing to cook and will also prevent the noodles from sticking together.
EGG MACARONI SALAD
Ingredients
- 1 16-ounce box of macaroni noodles
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tbsp sugar
- 1 ½ tsp salt
- 1 tbsp prepared mustard
- 1 tsp cider vinegar
- ¼ tsp pepper
- ¼ tsp paprika
- 2 small carrots shredded
- 5 small green onions sliced thin
- 1 2.25 can of sliced olives
- ½ cup diced roasted red peppers
- 1 cup green peas
- 8 hard boiled eggs
Instructions
- Prep: Start by hard boiling the eggs, whatever your preferred method is will work great. Or if you are looking for anew fool proof way, check out this recipe for oven hard boiled eggs.
- Next, cook the macaroni according to the directions on the package, let cool while you prepare the remaining ingredients. Then, wash and shred the carrots, thinly slice the green onions, open and drain the can of sliced olives, dice the red peppers and measure out the cup of peas and set aside.
- Assemble: Next, in a large size bowl, whisk together the sour cream, mayonnaise, sugar, salt, mustard, cider vinegar, pepper and paprika. In the bowl with the dressing mixture, add the carrots, green onions, olives, red peppers and peas and stir until well mixed. After that, rinse and drain the pasta shells and then pour it into the large bowl and combine with the other ingredients. Fold all ingredients together well to coat all the macaroni.
- Then, slice 5 of the hard boiled eggs first in one direction, then turn and slice in the other direction, so that you have small pieces of hard boiled egg. Stir the small diced egg pieces into the salad. With the remaining 3 eggs, slice just once and garnish the top of the salad with. Proceed to refrigerate the macaroni salad for about 20-30 minutes, this tastes amazing when chilled. Serve and enjoy!
Notes
Nutrition
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HOW LONG IS PASTA SALAD WITH EGGS GOOD FOR?
Pasta salad is good for 3-4 days if kept stored properly in the fridge. Freshest is best, so enjoy it as soon as you can for the best results.
CAN YOU FREEZE LEFT OVER PASTA SALAD?
You can indeed! Store it in an airtight container or freezer safe ziplocked back for up to 2-3 months. Defrost by putting in the refrigerator for a few hours before enjoying.
Try more amazing salads here!
- Orange Cream Fruit Salad
- Chicken Pasta Salad
- Cranberry Jello Salad
- Tropical Jello Pretzel Salad
- Creamy Orange Fruit Salad
- Berries and Cream Salad
- Cream Cheese Grape Salad
- Copycat KFC Coleslaw recipe
- Garden Vegetable Caprese Salad
- Spinach Chicken Pasta Salad
- Pizza Pasta Salad
- Chinese Chicken Salad
Egg Macaroni Salad is a delicious side dish that is my go-to potluck recipe! This macaroni salad with egg recipe comes together fast, serves a crowd and is loaded with flavor.
Aaron says
Followed the recipe to a T and it was pretty bland and fairly dry even after it set. Maybe increase the vinegar or even add lemon juice? It’s a great base recipe, but It definitely needs more flavor.