Egg Macaroni Salad Recipes

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DEVILED EGG MACARONI SALAD



Deviled Egg Macaroni Salad image

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

12 large eggs
1 1/4 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
8 ounces (about 2 cups) elbow pasta
2 medium carrots, grated (about 1/2 cup)
1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
2 teaspoons sugar
4 sprigs fresh chives, chopped
1/4 teaspoon paprika

Steps:

  • Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
  • Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
  • Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

MACARONI SALAD WITH EGG



Macaroni Salad with Egg image

When in a hurry, my mother used to purchase deli macaroni salad and dress it up by adding hard-boiled eggs, carrots, and French dressing. This is my version of her recipe.

Provided by KEMRECIPES

Categories     Salad     Pasta Salad

Time 2h50m

Yield 8

Number Of Ingredients 13

6 large eggs
1 (8 ounce) package shell pasta
1 ½ cups mayonnaise
3 tablespoons olive oil
3 tablespoons cider vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons salt
¾ teaspoon ground paprika
¼ teaspoon ground black pepper
½ teaspoon dry mustard
1 cup shredded carrot
¾ cup thinly sliced celery
¼ cup finely chopped onion

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, and cool under cold running water. Place in the refrigerator until ready to use.
  • Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta with cold water and drain thoroughly.
  • While pasta is cooking, combine mayonnaise, olive oil, cider vinegar, sugar, salt, paprika, pepper, and dry mustard in a large bowl. Mix in carrot, celery, and onion. Stir drained pasta into the dressing.
  • Remove eggs from the refrigerator. Shell, quarter lengthwise, and slice into 1/4-inch pieces. Gently stir into the macaroni salad. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 25.4 g, Cholesterol 155.2 mg, Fat 42.3 g, Fiber 1.8 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 745.5 mg, Sugar 3.7 g

MACARONI EGG SALAD



Macaroni Egg Salad image

"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 cup uncooked elbow macaroni
1/4 cup mayonnaise
1 teaspoon sugar
1 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Dash pepper
1 celery rib, chopped
2 tablespoons chopped onion
1 hard-boiled large egg, chopped

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

MACARONI AND EGG SALAD



Macaroni and Egg Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 9

1/4 cup minced red onion
8 ounces elbow macaroni
1 chopped celery stalk
1 chopped hard-cooked egg
1/3 cup mayonnaise
pinch of cayenne pepper
1 tablespoon white wine vinegar
3 tablespoons chopped parsley
salt and pepper

Steps:

  • Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper.

DEVILED EGG PASTA SALAD



Deviled Egg Pasta Salad image

Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks.

Provided by By Corey Valley

Categories     Side Dish

Time 15h

Yield 8

Number Of Ingredients 10

4 cups cooked elbow macaroni pasta
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon mustard
8 hard-cooked eggs, chopped
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 cup diced dill pickles

Steps:

  • Place cooked pasta in large bowl.
  • Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
  • Gently stir in hard-cooked eggs.
  • Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.

Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 195 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 1 g, TransFat 0 g

EGG & MACARONI SALAD



Egg & Macaroni Salad image

Starting with the Old-fashioned Egg Salad, this recipe is modified to be a great pasta salad. This variation pairs pasta with eggs and is brightened by green pepper and pimietos.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 recipe Old-Fashioned Egg Salad
1 package (7 ounces) elbow macaroni, cooked and drained
1/2 cup chopped green pepper
1/2 cup mayonnaise
1 jar (2 ounces) chopped pimientos, drained
Lettuce leaves
Paprika, optional

Steps:

  • In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf. Sprinkle with paprika if desired.

Nutrition Facts :

MACARONI EGG SALAD



Macaroni Egg Salad image

Make and share this Macaroni Egg Salad recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (8 ounce) package elbow macaroni, cook,cold water rinse and drain
1 medium cucumber
1/2 cup chopped celery
1/4 cup chopped red onion
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dill weed
3 tablespoons vinegar
2 tablespoons oil
8 hard-boiled eggs
2/3 cup mayonnaise
lettuce

Steps:

  • Dice 3/4 of the cucumber and save remainder for garnish.
  • Mix the macaroni, cucumber, celery and onion together.
  • Make a dressing of the salt, pepper, dill weed, vinegar and oil.
  • Toss with the macaroni mixture.
  • Chill thoroughly.
  • Coarsely chop 4 of the eggs and halve the other 4.
  • Add the chopped eggs and mayonnaise to the macaroni mixture.
  • Mix lightly.
  • Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.

Nutrition Facts : Calories 611.5, Fat 31.5, SaturatedFat 6.3, Cholesterol 434.2, Sodium 999.2, Carbohydrate 59.8, Fiber 2.7, Sugar 6.6, Protein 21.5

MAGNIFICENT MACARONI SALAD



Magnificent Macaroni Salad image

Slightly sweet, classic macaroni salad recipe!

Provided by Christine Anne Limon

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 50m

Yield 5

Number Of Ingredients 10

3 cups elbow macaroni
1 ½ cups mayonnaise
⅓ large onion, minced
¼ cup chopped fresh parsley
2 tablespoons prepared yellow mustard
2 teaspoons rice vinegar
1 teaspoon white sugar, or more to taste
¾ teaspoon celery seed
½ teaspoon salt
3 hard-cooked eggs, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Rinse macaroni in cold water until cool; drain.
  • Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat.
  • Chill in refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 782.8 calories, Carbohydrate 53.4 g, Cholesterol 152.3 mg, Fat 57.4 g, Fiber 3.3 g, Protein 14 g, SaturatedFat 9.1 g, Sodium 718.8 mg, Sugar 3.3 g

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