Macaroni Salad egg
Hard boiled eggs and Crunchy celery , tangy pickle relish and mustard,
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Keyword: Macaroni Salad egg
Servings: 4
Calories: 413kcal
Author: Luda huang
- 8 oz. macaroni pasta
- 4 hard boiled eggs
- 1/2 cup plain greek yogurt
- 1/4 cup mayonnaise like avocado oil mayo
- 1 tablespoon dijon mustard
- 1 small red onion chopped
- 2 ribs celery chopped
- 1 tablespoon fresh chives
- 1/2 teaspoon paprika more as desired
- sea salt to taste
Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.
Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
Top with fresh chives, paprika and salt as desired. Can be eaten immediately, but best served after being chilled in refrigerator for at least 1 hour.
Calories: 413kcal | Carbohydrates: 47g | Protein: 17g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 194mg | Sodium: 209mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 416IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg