Macaroni Egg Salad Recipe
This macaroni egg salad recipe is made with yogurt instead of mayo, with chopped hard-boiled eggs, celery, red onions, and pickle all tossed with elbow noodles in a creamy dressing.
Servings: 6 servings
Ingredients
- 8 ounces elbow macaroni
- Kosher salt to taste
- 4 large eggs
- ¾ cup Stonyfield Whole Milk Plain 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
- Make the pasta: 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.
- Hard-boil the eggs: In a separate small pot, bring 3 inches water to a boil. Prepare a bath of ice water. Gently lower eggs into boiling water 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, Dijon mustard, red wine vinegar, honey, salt, and pepper.
- Add drained macaroni to dressing, along with hard-boiled eggs, pickles, celery, red onion, and parsley. Stir to combine. Serve at room temperature or allow to cool in the fridge.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Because it contains yogurt, don't leave it at room temperature for more than a couple of hours.
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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