Macaroni Egg Salad
User Reviews
5
Macaroni Egg Salad
Description
The Macaroni Egg Salad begins with cooked elbow macaroni cooled to prevent mushiness. Hard-boiled eggs are peeled and finely chopped, adding protein and richness. The dressing mixes plain whole milk yogurt with pickle brine, Dijon mustard, red wine vinegar, honey, salt, and pepper to create a tangy yet mellow flavor.
Finely chopped pickles, celery stalks, red onion, and fresh parsley are folded into the pasta and eggs, contributing crunch and herbal brightness. The salad can be served at room temperature or chilled. Its blend of creamy, tangy, and crisp elements delivers satisfying texture and mild flavors.
Leftovers store well in an airtight container in the refrigerator for up to four days, maintaining taste and texture for several meals. The recipe's moderate ingredient list keeps the focus on fresh, simple ingredients that complement each other.
Ingredients
- 8 ounces elbow macaroni
- kosher salt to taste
- 4 egg large
- ¾ cup yogurt Stonyfield Whole Milk Plain
- ½ cup pickles finely chopped, reserving 2 tablespoons pickle brine
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- black pepper to taste
- 3 celery finely chopped, stalks
- ¼ red onion finely chopped, medium
- ¼ cup parsley minced, fresh
Instructions
- Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
- In a separate small pot, bring 3 inches water to a boil. Prepare a bath of ice water. Gently lower in eggs and cook until hard boiled, 12 minutes. Remove with a slotted spoon and transfer to ice bath. Peel eggs and finely chop.
- In a large mixing bowl, stir together yogurt, reserved pickle brine, mustard, vinegar, honey, and season with salt and pepper to taste.
- Add drained macaroni to dressing, along with eggs, pickles, celery, onion, and parsley. Toss well to combine and serve at room temperature or allow to cool in the fridge.
Notes
- Keep leftovers refrigerated in an airtight container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 213mg | 9% |
| Potassium | 261mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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