Macaroni Egg Salad
Combine hard-boiled eggs with pasta, fresh veggies and herbs, and a creamy made-from scratch dressing to make Ohio food blogger A Cedar Spoon's Macaroni Egg Salad - an instant family favorite! This dish makes the perfect addition to any picnic or your Easter table!
Ingredients
Directions
- Cook the pasta according to the package, drain and set aside.
- 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.
- While the pasta cooks peel the hard-boiled eggs, cut them in half and then chop the hard boiled eggs. Place in a large mixing bowl.
- Add the red onion, celery, carrots, chives, parsley and gently mix.
- In a medium mixing bowl combine the mayonnaise, Greek yogurt, salt, pepper, paprika, Dijon mustard and white wine vinegar and mix well. Add the cayenne pepper if you want to add a bit of spice.
- Add the pasta to the egg salad and then add the dressing and combine well.
- Refrigerate for an hour if possible or you can serve it right away. I like to get the salad a bit cold before serving.
- Garnish with extra fresh parsley and paprika.
Notes
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.
Julia is a mom of three growing boys who creates a mix of seasonal recipes from scratch (whenever possible) on her blog, A Cedar Spoon. A Cedar Spoon is the result of her passions, great food from great ingredients, a worldly curiosity from her various travels and the inspiration of her Mom and their Mediterranean roots.
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