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Two bowls of macaroni egg salad with spoon in one bowl
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5 from 138 votes

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
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 servings
Calories 217kcal
Author Yumna Jawad

Ingredients

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