Macaroni Egg Salad
April 1, 2020
- Prep: 20 mins
- Cook: 10 mins
- Yields: 8-10 servings
To make the hard-boiled eggs: Heat 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully place steamer insert into pan over boiling water or proceed to Step 2, if not using a steamer insert.
Carefully add eggs using a large spoon or tongs. Cover and continue cooking 12 minutes for large eggs (13 minutes for extra large eggs). Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water.
To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.