Egg & Dill Summer Macaroni Salad – a delicious recipe with Salad Macaroni, Eggs, Mayonnaise, Mustard, Dill, Salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
["Boil pasta according to package instructions. Then drain it and rinse with cold water. Put it in a large serving bowl.", "Boil eggs by covering them with water in a saucepan. Cook over medium heat until the water comes to a boil then lower heat to a simmer for about 10-12 minutes. Remove the eggs from the water with a spoon and run cold water over them to cool. Then peel eggs and cut into pieces. Add to pasta.", "Mix mayo, mustard and cut fresh cut baby dill. I've substituted dry dill, and it does not compare in flavor to the fresh! Salt and pepper to taste. Then mix it into the pasta and egg mixture. Refrigerate until chilled.", "(Sometimes I add extra mayonnaise and mustard. Depends how creamy you like it. Also, I've discovered that when it's at the ""leftovers"" stage, you may need to add more mayo and mustard).", "Enjoy!"]
1033
kcal
Calories
105
g
Fat
3
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound Salad Macaroni, 6 whole Eggs, 2 cups Mayonnaise, 1 Tablespoon Mustard, and more.
Yes, Egg & Dill Summer Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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