Southern Macaroni Salad with Egg
Creamy, comforting, and packed with flavor, this Southern Macaroni Salad with Egg is an old-fashioned classic side dish perfect for BBQs, potlucks, and family gatherings. Made with tender elbow macaroni, hard-boiled eggs, crisp veggies, and a tangy, slightly sweet dressing, this salad delivers the perfect balance of richness and crunch. A touch of mustard gives it that signature soul food twist, making it an irresistible addition to any meal.
Servings 10 servings
Calories 275kcal
Ingredients
- 8 oz elbow macaroni pasta uncooked
- 3 eggs Boiled and sliced into chunks.
- 1 cup mayonnaise
- 1 tablespoon mustard
- ½ cup chopped onions I used red onions.
- 2 celery stalks Chopped
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Cook the pasta in accordance with the instructions on the package.
- Rinse the pasta in cold water and dry completely.
- Add the pasta to your serving bowl along with the remaining ingredients. Stir to combine.
- Chill for a minimum of 1 hour. A few hours is optimal.
Video
Notes
- Use a food processor to chop up the eggs and veggies if you want them really finely diced.
- You can omit the eggs if you wish.
- You can substitute sour cream or plain Greek yogurt for mayo.
- You can half the recipe by using half of the ingredients.
- You can double the recipe by doubling the ingredients.
- This is a dish that you will want to add your ingredients (especially the seasonings) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else.
- Dry macaroni salad can happen if the moisture sinks into the pasta. You can add a little additional mayo to get it creamy.
- To give the salad a pop of color you can sprinkle paprika throughout.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 10g | Protein: 6g | Fat: 25g