Easy Macaroni Salad Recipe with Egg
This easy macaroni salad recipe with egg is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It’s also a great way to use up leftover chicken.
Ingredients
- 1 pound elbow macaroni
- 1 cup cooked chicken, shredded
- 1/2 cup celery, thinly sliced
- 1/2 cup red onion, diced
- 1/2 cup green peas
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the macaroni according to the package directions.
- While the macaroni is cooking, shred the chicken and chop the vegetables.
- In a large bowl, combine the macaroni, chicken, celery, onion, peas, mayonnaise, sour cream, mustard, salt, and pepper.
- Mix well to combine.
- Cover and refrigerate for at least 30 minutes before serving.
FAQ
Q: Can use other types of pasta in this recipe?
A: Yes, you can use any type of pasta that you like in this recipe. Some good options include penne, rotini, or farfalle.
Q: Can use other vegetables in this recipe?
A: Yes, you can use any vegetables that you like in this recipe. Some good options include carrots, tomatoes, cucumbers, or radishes.
Q: Can use a different type of dressing in this recipe?
A: Yes, you can use any type of dressing that you like in this recipe. Some good options include ranch dressing, Italian dressing, or balsamic vinaigrette.
Q: Can make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. Simply follow the instructions up to step 4, then cover and refrigerate for up to 3 days. When you’re ready to serve, let the salad come to room temperature for about 30 minutes before serving.
Q: How do serve this salad?
A: This salad is best served chilled. You can serve it on its own or as a side dish to grilled chicken, fish, or burgers.
Pros of This Recipe
- It’s easy to make.
- It’s budget-friendly.
- It’s healthy and delicious.
- It’s perfect for potlucks, picnics, and barbecues.
Tips for This Recipe
- Use a rotisserie chicken to make the chicken for the salad. This will save you time and money.
- Use frozen vegetables to save time. This will also help to keep the cost of the salad down.
- Use a light mayonnaise dressing to make the salad healthier. You can also use a yogurt-based dressing or a vinaigrette dressing.
- Use your favorite vegetables in the salad. This is a great way to use up leftover vegetables.
- Add some nuts or seeds for extra protein and crunch.
- Top the salad with your favorite herbs and spices.
Summary
This easy macaroni salad recipe with egg is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It’s also a great way to use up leftover chicken. This recipe is easy to make, budget-friendly, healthy, and delicious. Make it today and see how much you love it!
easy macaroni salad recipe with egg
1 pound elbow macaroni, cooked according to package directions
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup chopped pimento peppers
1/4 cup chopped walnuts
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Boil the eggs for 8-10 minutes.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions. Drain the macaroni and rinse under cold water to stop the cooking process.
Any type of cheese can be used, but cheddar, Monterey Jack, and Parmesan are the most common.
In a large bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, celery salt, salt, and pepper until smooth. Stir in the chopped eggs and celery.
Refrigerate the salad in an airtight container for up to 3 days.
Store macaroni salad in an airtight container in the refrigerator for up to 3 days.