Classic Macaroni Salad with Eggs
Classic creamy macaroni salad with eggs, celery and sweet relish. A tangy dressing that stays creamy the next day instead of soaking in and drying out.
22% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 12 min
- Resting
- 1 hr
- Serves
- 8
- Calories
- 445
- Protein
- 10 g
- Per serving
- $0.80
Why this recipe works
This is the deli-counter style macaroni salad: creamy, a little sweet, a little tangy, with hard-boiled eggs and crunchy celery. It's built for cookouts and potlucks, and it's at its best made a few hours ahead.
- Tossing the warm, drained pasta with vinegar first seasons the macaroni itself, so the salad tastes bright instead of just of mayonnaise.
- The pasta is cooked a minute past al dente, because cold pasta firms up; al dente elbows turn chewy in the fridge.
- A little dressing is held back and stirred in before serving, which fixes the most common problem: macaroni salad that drinks its dressing and turns dry overnight.
Ingredients
For the dressing
For the salad
You will need
- Large pot
- Small saucepan
- Colander
- Large bowl
Method
Tap a step number to mark it done.
Hard-boil the eggs
Put the eggs in a small saucepan, cover with cold water by an inch and bring to a boil. Cover, take off the heat and leave for 11 minutes, then move them to a bowl of ice water.
AI-generated illustration of this step. Cook the macaroni
Bring a large pot of water to a boil with 1 tablespoon salt. Cook the macaroni 1 minute longer than the package says, until fully tender with no chalky center. Drain well and shake off the water, but don't rinse.
AI-generated illustration of this step. Season the warm pasta
Tip the hot macaroni into a large bowl and toss with 1 tablespoon of the vinegar. Spread it out and let it cool for 15 minutes, stirring once or twice.
AI-generated illustration of this step. Make the dressing
Whisk the mayonnaise, mustard, sugar, salt, paprika, remaining vinegar and a few grinds of pepper in a bowl. Set ⅓ cup aside in a small container for later.
AI-generated illustration of this step. Mix the salad
Peel and chop the eggs. Add them to the macaroni with the celery, onion, bell pepper, relish and the rest of the dressing, and fold together.
AI-generated illustration of this step. Chill and refresh
Cover and refrigerate for at least 1 hour so the flavors come together. Just before serving, stir in the reserved dressing, then taste for salt and pepper.
AI-generated illustration of this step.
Techniques in this recipe
1. Halve through the root 2. Slice toward the root 3. Cut across Dice an onion
Halve through the root, slice toward it without cutting through, then cut across. The root holds it together, so the pieces come out even.
Read the full guide
Cook's notes
- Making it a day ahead? Keep the reserved dressing in the fridge and add it, plus a tablespoon of milk if needed, right before serving.
- Dice the vegetables small, about the size of the macaroni, so every bite gets some crunch.
- For a picnic, keep the bowl over ice and out of the sun. Mayonnaise salads shouldn't sit out longer than 2 hours (1 hour above 90°F).
Nutrition per serving
445 calories
$0.80 estimated cost per serving
Where the calories come from
| Protein | 9% of calories | 10 g |
|---|---|---|
| Carbs | 44% of calories | 48 g |
| Fat | 47% of calories | 23 g |
| Fiber | 2 g | |
| Sodium | 450 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep macaroni salad from drying out?
Cook the pasta fully, cool it before adding most of the dressing, and save some dressing to stir in just before serving. The pasta keeps absorbing moisture in the fridge, so that last addition brings back the creaminess.
How long does macaroni salad last in the fridge?
Up to 4 days in a covered container. Stir it well and add a spoonful of mayonnaise or milk if it has thickened.
Can you freeze macaroni salad?
No. The mayonnaise separates and the pasta turns mushy when it thaws.
