Macaroni Egg Salad
Simple and easy to make, this no mayo macaroni egg salad is made with yogurt for a lighter and healthier summer side dish that's still creamy
Servings: 6 servings
Ingredients
- 8 ounces elbow macaroni
- Kosher salt to taste
- 4 large eggs
- ¾ cup Stonyfield Whole Milk Greek yogurt
- ½ cup pickles finely chopped, reserving 2 tablespoons pickle brine
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- black pepper to taste
- 3 celery stalks finely chopped
- ¼ medium red onion finely chopped
- ¼ cup fresh parsley minced
Instructions
- Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
- In a separate small pot, bring 3 inches water to a boil. Prepare a bath of ice water. Gently lower in eggs and cook until hard boiled, 12 minutes. Remove with a slotted spoon and transfer to ice bath. Peel eggs and finely chop.
- In a large mixing bowl, stir together yogurt, reserved pickle brine, mustard, vinegar, honey, and season with salt and pepper to taste.
- Add drained macaroni to dressing, along with eggs, pickles, celery, onion, and parsley. Toss well to combine and serve at room temperature or allow to cool in the fridge.
Video
Notes
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 213mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg
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