Egg Pasta Salad
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.
Servings: 12 people
Calories: 272kcal
Cost: $3
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 272kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 118mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg