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macaroni salad with eggs

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 minutes
Cook Time 10 minutes
Servings 10
Calories 343kcal
Author Lauren


  • 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


  • 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.


Calories: 343kcal | Carbohydrates: 15g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 478mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg