Mom's Old Fashioned Macaroni Salad With Egg
This big batch classic macaroni salad with egg recipe has a bit of a surprising combination of ingredients in its dressing. Filled with fresh veggies and hard boiled eggs — always a crowd favorite!
Servings: servings
Ingredients
- 1 (16-ounce) package elbow macaroni
- 6 large hard-boiled eggs, chopped
- 2 medium celery stalks, diced
- 1 small red onion, diced (about ¾ cup)
- 1 large Roma tomato, seeded & diced (about 1 cup)
- 1 large green pepper, seeded & diced (about 1 cup)
- 1 (2.25-ounce) can sliced black olives, drained (optional)
- 1 teaspoon Spike seasoning
- kosher salt, to taste
- ground black pepper, to taste
For the macaroni salad dressing:
- 1 (16-ounce) bottle slaw dressing
- ⅓ cup sour cream
- 2 teaspoons yellow mustard
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
Instructions
- In a large pot of salted boiling water, cook the elbow macaroni according to the package directions. Drain the pasta and rinse with cold water to cool it off and remove the starchy coating. Leave macaroni slightly wet.
- While the water is coming to a boil and the macaroni is cooking, combine the chopped eggs, celery, red onion, tomatoes, bell peppers, and olives (if using) in a large bowl. Sprinkle with the Spike seasoning and set aside.
- Prepare the macaroni salad dressing: whisk together the slaw dressing, sour cream, mustard, dried dill, and salt in a small bowl.
- Add the cooled macaroni to the egg and veggie mixture, and toss with the dressing.
- Cover and refrigerate for at least 2 hours to allow the flavors to absorb.
- Stir the salad up, and season with additional salt and pepper to taste, if needed. If the macaroni salad seems a little too dry, you can add some additional sour cream or a couple tablespoons of milk to loosen it up. Garnish with additional sliced hard boiled eggs and/or fresh dill, as desired. Serve cold.
Recipe Notes
Scaling: This recipe is designed to make a BIG batch for a potluck dinner or summer cookout. However, it's easily scaled down by simply using half of each ingredient listed.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended.
Nutrition
Serving: 1serving | Calories: 329.8kcal | Carbohydrates: 30.6g | Protein: 6.6g | Fat: 19.2g | Saturated Fat: 4.2g | Cholesterol: 93.9mg | Sodium: 614.7mg | Fiber: 1.5g | Sugar: 8.1g
