So, Here's the Scoop on My Macaroni Salad Obsession
Okay, confession time: Classic Macaroni Salad with Boiled Eggs is basically my potluck secret weapon. I think I've tweaked this thing a hundred times—once even when the power went out halfway through boiling the eggs, oops—so what I'm sharing here is the recipe I actually make for family picnics, weeknight dinners, and that one neighbor who always drops by right at lunchtime. And honestly, if you ever doubted the magic of pasta, mayo, and, yes, eggs, this salad will convert you. My cousin calls it 'nostalgia in a bowl.' Not sure about that, but it definitely disappears faster than most salads I make.
Why You'll Love This (or At Least, Why I Do!)
I make this when I want something easy but still a little old-school—like, you know, the kind of thing Grandma used to bring to church picnics, with her weirdly specific instructions about rinsing the pasta just so. My family goes a bit wild for this because it's creamy but not gloopy (if that's even a word?), and there are always little bites of crunchy veggies and those soft, yolky eggs. Plus, if you make it ahead, it gets even better—though someone always sneaks a spoonful while it's cooling in the fridge. I used to hate chopping onions for it, but now I just do a rough chop and call it rustic. No one has complained yet.
What You'll Need (But Honestly, Improvise)
- 250g (about 2 cups) elbow macaroni (or shells, or even penne when that's all I've got—don't stress)
- 4 large eggs (I use whatever's in the fridge; once made it with duck eggs, not bad!)
- 1 cup mayo (Homemade is great, but Hellmann's or Best Foods work. My grandma insisted on Duke's, but, eh.)
- 2 tablespoon Dijon mustard (sometimes I just use yellow mustard, no shame)
- ⅓ cup diced red onion (sweet onion works too, or skip it if you're anti-onion, I won't judge)
- ½ cup chopped celery (I've even used cucumber in a pinch—it’s not the same, but does the job)
- ½ cup diced red bell pepper
- ¼ cup chopped sweet pickles or relish (sometimes I go wild and use dill pickles, but my kids complain)
- Salt and pepper to taste (I sometimes add a dash of paprika, just for color)
How I Actually Make It (With a Few Side-Tracks)
- Boil your pasta. Bring a big pot of salted water to a boil, toss in the macaroni, and cook it for 7 or 8 minutes—taste it, because sometimes boxes lie. Drain and rinse under cold water (yes, do it, even if you read somewhere not to). Set aside to cool. This is usually when I remember I forgot to buy celery, and have to rummage through the veggie drawer.
- Hard boil your eggs. Pop the eggs into a saucepan, cover with water, and bring to a boil. Once boiling, I turn off the heat, cover, and let them sit about 10 minutes. If you forget and leave them longer, don't worry—they'll just be extra hard. Peel when cool enough (tip: crack them and dunk in cold water, shells usually slip off easier).
- Mix the dressing. In a big bowl, stir together mayo, mustard, pickles or relish, and a pinch of salt and pepper. Taste it. Spoon-licking at this stage is basically mandatory.
- Chop all the things. Dice your onion, celery, pepper, and eggs. I like my eggs chunky, but you do you. If you want, save a slice or two of egg for fancy garnish at the end (I forget this about half the time).
- Bring it all together. Dump macaroni, veggies, and most of the eggs into the bowl with the dressing. Stir gently. If it looks dry, add more mayo—no one likes dry macaroni salad. This is where I usually sneak a taste (or three). Adjust salt, pepper, maybe sneak in a splash of pickle juice if you're feeling wild.
- Chill out. Cover and let it chill in the fridge for at least an hour (overnight, even better). Actually, I find it tastes better the next day, even if there's less left by then.
- Serve! Top with reserved egg slices, maybe a little sprinkle of paprika if you're feeling fancy. Or eat it straight out of the bowl, no judgment here.
Notes I Wish Someone Had Told Me
- If you overcook the pasta, don't toss it—just call it a creamy macaroni mash. It's still tasty.
- Relish is not just for hot dogs; it makes a big difference here. I used to skip it—never again.
- Honestly, the salad needs a good chill. Warm, it's... fine. But cold, it's a hug in a bowl.
Variations I've (Sometimes Regrettably) Tried
- Greek yogurt instead of mayo: Healthier, yes. Taste? Eh, not for me, but you do you.
- Peas tossed in: Pretty, and my kids eat more veggies this way. Win!
- Chopped ham or bacon: Adds a smoky vibe, but then it becomes almost like a meal, not a side—still, sometimes I just can't stop myself.
- Sriracha swirl: Okay, this was a bit odd, but if you love heat, go for it. On second thought, maybe just a dash.
Kitchen Gear (But Don't Panic If You're Missing Stuff)
- Big pot for cooking pasta—a kettle and pouring over boiling water works in a pinch, just be careful!
- Mixing bowl (I've used a cleaned-out salad spinner bowl before, necessity is the mother of invention, right?)
- Sharp-ish knife, but honestly, kitchen scissors work great for soft veggies
- Colander (or just tip the pot slowly if you like living dangerously)
How Long Does It Last? (Not Long Here...)
In theory, this classic macaroni salad with boiled eggs should keep in the fridge for 3 days, covered tightly. But honestly, in my house, it never lasts more than a day, maybe two if I'm lucky. The flavors actually meld together even better after a night in the fridge, but good luck stopping your family from raiding it before then.
How I Like to Serve It (Your Mileage May Vary)
We usually serve it straight out of the fridge, piled onto plates next to grilled chicken or burgers. If there's fresh parsley around, I'll chop a handful over the top for a fake-fancy look. Sometimes (don't tell anyone), I eat it for breakfast the next day, standing at the fridge. No shame in my game.
Pro Tips Learned the Hard Way
- I once tried rushing the chilling step—don't. It's just not as good warm (and the mayo gets weirdly runny).
- Chop your eggs after they've cooled. I did it once when they were hot and, wow, what a mess.
- If you skimp on the salt in the pasta water, you'll regret it. It tastes flat, trust me—I learned the hard way.
FAQ (Real Questions From Real Folks...and Me)
- Can I make this dairy-free? Sure! Just swap in your favorite vegan mayo (I've tried Sir Kensington’s vegan mayo once, not bad!).
- What if I don't have pickles? Eh, toss in a splash of vinegar or a squirt of lemon juice for tang. Not quite the same, but it'll work.
- Does it freeze? Honestly, no. The texture gets...weird, like wet pasta in a snowstorm. Just make enough to finish in a few days.
- Why rinse the pasta? I get this one a lot! It stops it going mushy. Plus, salad that's sticky? Nope.
- Is there a way to make it fancier? You can check out Bon Appétit's jazzed-up version, but honestly, I like mine simple. Maybe some smoked paprika on top?
Digression: The Great Egg Peeling Meltdown
Oh, quick side note: I once tried using "super-fresh" eggs because I thought fresher was better. Peeling them was a nightmare—half the whites came off with the shell. So now I just use eggs that have been sitting in the fridge for a week or so. Funny how the old wives' tales sometimes turn out to be right, eh?
Give this Classic Macaroni Salad with Boiled Eggs a spin next time you're asked to bring a dish. It's easy, forgiving, and kind of addicting. And if you mess it up? Just call it "deconstructed" and act like you meant to.
Ingredients
- 2 cups elbow macaroni, uncooked
- 4 large eggs
- 1 cup mayonnaise
- ½ cup celery, finely chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- Salt and black pepper to taste
Instructions
-
1Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
-
2Place the eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
-
3In a large mixing bowl, combine mayonnaise, mustard, sweet pickle relish, salt, and black pepper. Stir until well mixed.
-
4Add the cooled macaroni, chopped eggs, celery, red bell pepper, and red onion to the bowl. Gently fold until all ingredients are evenly coated.
-
5Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!