Egg Salad Macaroni Salad

Egg Salad Macaroni Salad

This Egg Salad Macaroni Salad is perfect for a meal at home when you are grilling or if you are going to a group picnic and need something amazing to bring with you! You can eat it as soon as you make it but I like it best after it has been cooling in the fridge for 1-2 hours.

Course pasta salad

Cuisine American

Keyword Egg Salad Pasta Salad, Macaroni salad with egg

Prep Time 10

Cook Time 10

Servings

Calories 343kcal

Author Lauren

Ingredients

1 pound elbow macaroni cooked
1 1/2 cup mayo
1/2 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1/2 white onion diced
5 hardboiled eggs

Instructions

In a large pot boil water and cook elbow noodles according to package.
While the elbow noodles are cooking deshell the hardboiled eggs. Cut each egg in half and put the yokes in a large sized bowl.
Using a fork mash the egg yokes and set aside. Then chop the egg whites in to small pieces. Add the egg whites to the the mashed egg yokes.
Next dice your onion into small pieces. I hate cutting onions so I like to use an onion chopper.
Add the mayo, onions, paprika, salt and pepper to the egg and egg yoke mixture and mix well.
At this time the noodles should be about done cooking. When the noodles are done cooking, drain the noodles with a colander. Leave the noodles in a colander and rinse with cold water to cool them to room temperature or colder.
Once the noodles are cooled a bit, let them drain and then add them to the egg mixture and mix well. Be sure to coat all of the noodles.
You can serve immediately if desired, however I prefer to put the egg salad pasta salad in the fridge for 30 minutes to an hour to chill.

Nutrition