Macaroni And Egg Salad Recipes

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DEVILED EGG MACARONI SALAD

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12



Deviled Egg Macaroni Salad image

Steps:

  • Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
  • Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
  • Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

12 large eggs
1 1/4 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
8 ounces (about 2 cups) elbow pasta
2 medium carrots, grated (about 1/2 cup)
1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
2 teaspoons sugar
4 sprigs fresh chives, chopped
1/4 teaspoon paprika

MACARONI AND EGG SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 9



Macaroni and Egg Salad image

Steps:

  • Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper.

1/4 cup minced red onion
8 ounces elbow macaroni
1 chopped celery stalk
1 chopped hard-cooked egg
1/3 cup mayonnaise
pinch of cayenne pepper
1 tablespoon white wine vinegar
3 tablespoons chopped parsley
salt and pepper

MACARONI EGG SALAD

"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10



Macaroni Egg Salad image

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

1 cup uncooked elbow macaroni
1/4 cup mayonnaise
1 teaspoon sugar
1 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Dash pepper
1 celery rib, chopped
2 tablespoons chopped onion
1 hard-boiled large egg, chopped

BACON AND EGG MACARONI SALAD

Provided by Rachael Ray : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12



Bacon and Egg Macaroni Salad image

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
  • Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
  • Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
  • While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.

6 large eggs
1 pound macaroni
1 pound good quality bacon
About 1/4 cup grated onion and its juice
1 clove garlic, grated or pasted
1 rounded tablespoon Dijon mustard
About 3 tablespoons white balsamic vinegar or white wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon hot sauce
1 (4-ounce) jar chopped pimientos, drained
1/2 cup chopped flat-leaf parsley

MACARONI SALAD WITH EGG

When in a hurry, my mother used to purchase deli macaroni salad and dress it up by adding hard-boiled eggs, carrots, and French dressing. This is my version of her recipe.

Provided by KEMRECIPES

Categories     Salad     Pasta Salad

Time 2h50m

Yield 8

Number Of Ingredients 13



Macaroni Salad with Egg image

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, and cool under cold running water. Place in the refrigerator until ready to use.
  • Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta with cold water and drain thoroughly.
  • While pasta is cooking, combine mayonnaise, olive oil, cider vinegar, sugar, salt, paprika, pepper, and dry mustard in a large bowl. Mix in carrot, celery, and onion. Stir drained pasta into the dressing.
  • Remove eggs from the refrigerator. Shell, quarter lengthwise, and slice into 1/4-inch pieces. Gently stir into the macaroni salad. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 25.4 g, Cholesterol 155.2 mg, Fat 42.3 g, Fiber 1.8 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 745.5 mg, Sugar 3.7 g

6 large eggs
1 (8 ounce) package shell pasta
1 ½ cups mayonnaise
3 tablespoons olive oil
3 tablespoons cider vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons salt
¾ teaspoon ground paprika
¼ teaspoon ground black pepper
½ teaspoon dry mustard
1 cup shredded carrot
¾ cup thinly sliced celery
¼ cup finely chopped onion

MACARONI AND EGG

This is one of my aunt's recipes and one of my favorite dishes. I love the way this dish is easy to make and is a different twist to pasta.

Provided by wannabecook21

Categories     Asian

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13



Macaroni and Egg image

Steps:

  • In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil.
  • Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS!
  • Drain the pasta and add butter/margarine and set aside.
  • In another pan, heat remaining oil. When hot, add mustard and let it burst. Then add urad dal and channa dal.
  • When urad dal and channa dal are browned, add onions and sautee till translucent. Add green chillies, turmeric powder, ginger-garlic paste and rest of salt.
  • Add eggs and keep stirring to make eggs scrambled.
  • Now, add the eggs to the pasta and mix well. Serve hot!
  • Tips: The pasta doesn't necessarily have to be elbows- other kinds of pasta can be used. Preferably not angel hair or noodles. If you want to use more egg yolks you can- if you do, you can reduce the amount of Turmeric powder.

Nutrition Facts : Calories 701, Fat 22.5, SaturatedFat 4.9, Cholesterol 423, Sodium 1641.7, Carbohydrate 94.1, Fiber 5.2, Sugar 6.2, Protein 29

1 lb elbow macaroni (I prefer Ronzoni by any brand is as good as the next one)
8 -10 eggs (2 whole, rest only whites)
2 small onions (finely chopped)
3 green chilies
1/2 teaspoon ginger-garlic paste
4 -6 quarts water
2 1/2 teaspoons salt
9 teaspoons olive oil
1/2 teaspoon margarine or 1/2 teaspoon butter
1 teaspoon mustard
1 teaspoon Urad Dal
1 teaspoon channa dal
1/2 teaspoon turmeric powder

MAGNIFICENT MACARONI SALAD

Slightly sweet, classic macaroni salad recipe!

Provided by Christine Anne Limon

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 50m

Yield 5

Number Of Ingredients 10



Magnificent Macaroni Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Rinse macaroni in cold water until cool; drain.
  • Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat.
  • Chill in refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 782.8 calories, Carbohydrate 53.4 g, Cholesterol 152.3 mg, Fat 57.4 g, Fiber 3.3 g, Protein 14 g, SaturatedFat 9.1 g, Sodium 718.8 mg, Sugar 3.3 g

3 cups elbow macaroni
1 ½ cups mayonnaise
⅓ large onion, minced
¼ cup chopped fresh parsley
2 tablespoons prepared yellow mustard
2 teaspoons rice vinegar
1 teaspoon white sugar, or more to taste
¾ teaspoon celery seed
½ teaspoon salt
3 hard-cooked eggs, chopped

EGG & MACARONI SALAD

Starting with the Old-fashioned Egg Salad, this recipe is modified to be a great pasta salad. This variation pairs pasta with eggs and is brightened by green pepper and pimietos.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7



Egg & Macaroni Salad image

Steps:

  • In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf. Sprinkle with paprika if desired.

Nutrition Facts :

1 recipe Old-Fashioned Egg Salad
1 package (7 ounces) elbow macaroni, cooked and drained
1/2 cup chopped green pepper
1/2 cup mayonnaise
1 jar (2 ounces) chopped pimientos, drained
Lettuce leaves
Paprika, optional

MACARONI EGG SALAD

Make and share this Macaroni Egg Salad recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12



Macaroni Egg Salad image

Steps:

  • Dice 3/4 of the cucumber and save remainder for garnish.
  • Mix the macaroni, cucumber, celery and onion together.
  • Make a dressing of the salt, pepper, dill weed, vinegar and oil.
  • Toss with the macaroni mixture.
  • Chill thoroughly.
  • Coarsely chop 4 of the eggs and halve the other 4.
  • Add the chopped eggs and mayonnaise to the macaroni mixture.
  • Mix lightly.
  • Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.

Nutrition Facts : Calories 611.5, Fat 31.5, SaturatedFat 6.3, Cholesterol 434.2, Sodium 999.2, Carbohydrate 59.8, Fiber 2.7, Sugar 6.6, Protein 21.5

1 (8 ounce) package elbow macaroni, cook,cold water rinse and drain
1 medium cucumber
1/2 cup chopped celery
1/4 cup chopped red onion
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dill weed
3 tablespoons vinegar
2 tablespoons oil
8 hard-boiled eggs
2/3 cup mayonnaise
lettuce

MACARONI AND EGG SALAD

Make and share this Macaroni and Egg Salad recipe from Food.com.

Provided by shayC130

Categories     Summer

Time 20m

Yield 5-7 serving(s)

Number Of Ingredients 11



Macaroni and Egg Salad image

Steps:

  • Put macaroni in large serving bowl.
  • Mix in 2 tablespoons vinegar and place in fridge to cool.
  • Once macaroni is cool, add chopped celery and chopped hard boiled eggs.
  • Sprinkle the following ingredients over the top of the macaroni: onion powder, garlic powder, ground mustard, salt, pepper and parsley flakes.
  • Add 1 cup miracle whip (or miracle whip light).
  • Stir until evenly mixed.
  • Add extra of the spices to your liking. I find a thin layer of each over the top was fine.

Nutrition Facts : Calories 408.4, Fat 4.7, SaturatedFat 1.3, Cholesterol 111.9, Sodium 59.2, Carbohydrate 73.1, Fiber 3.4, Sugar 3.3, Protein 16.5

1 (16 ounce) box elbow macaroni, prepared, cooled
3 -4 hard-boiled eggs
1 -1 1/2 cup chopped celery
onion powder
garlic powder
ground mustard
salt
pepper
parsley flakes
1 cup Miracle Whip
vinegar

PASTA AND EGG SALAD

Make and share this Pasta and Egg Salad recipe from Food.com.

Provided by English_Rose

Categories     European

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9



Pasta and Egg Salad image

Steps:

  • Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Allow to cool.
  • Combine pasta, eggs, celery, pepper, onions and parsley in a large bowl.
  • Whisk together mayonnaise, mustard, lemon juice, and salt and pepper.
  • Add dressing to pasta. Toss until well combined.

9 ounces dry pasta, twists
4 eggs, hard-boiled, peeled, chopped
2 sticks celery, finely chopped
1 small red pepper, finely chopped
4 green onions, chopped
1/3 cup flat leaf parsley, chopped
2/3 cup mayonnaise
3 teaspoons coarse grain mustard
1 tablespoon lemon juice

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