Egg Pasta Salad
Kelly Jensen
This creamy egg pasta salad recipe is packed with fresh vegetables, protein and is gluten free! Great for BBQs, potlucks, or parties - a crowd-pleaser summer side dish everyone will love.
This egg macaroni salad recipe is incredibly cost-efficient, and easy to make ahead or meal prep. Serve along side grilled burgers, hot dogs, and fresh corn on the cob.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Pasta, Salad
Cuisine American, Midwestern Fusion
Servings 12 people
Calories 272 kcal
16 ounce box macaroni noodles use gluten free if needed 6 hardboiled eggs peeled and rinsed 1/2 cup mayonnaise 1/2 cup chopped celery 1/4 cup sweet onion 1 tablespoon yellow mustard 1 tablespoon sweet relish Sea Salt and Black Pepper Paprika Chives
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Cook macaroni according to package instructions. Drain, rinse, and set aside to cool.
In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
Add the celery, onion, mayonnaise, mustard, and relish. Stir well to combine, ensuring the dressing evenly coats the eggs and veggies.
Taste and add salt and pepper if desired. Sprinkle the top with paprika and chopped chives.
Calories: 272 kcal Carbohydrates: 1 g Protein: 3 g Fat: 10 g Saturated Fat: 2 g Trans Fat: 1 g Cholesterol: 97 mg Sodium: 118 mg Potassium: 46 mg Fiber: 1 g Sugar: 1 g Vitamin A: 171 IU Vitamin C: 1 mg Calcium: 16 mg Iron: 1 mg
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