Macaroni Egg Salad Recipe

Name: Macaroni Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Dice 3/4 of the cucumber and save remainder for garnish.
2
Mix the macaroni, cucumber, celery and onion together.
3
Make a dressing of the salt, pepper, dill weed, vinegar and oil.
4
Toss with the macaroni mixture.
5
Chill thoroughly.
6
Coarsely chop 4 of the eggs and halve the other 4.
7
Add the chopped eggs and mayonnaise to the macaroni mixture.
8
Mix lightly.
9
Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Macaroni Egg 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.

Macaroni Egg Salad

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