Creamy Macaroni Salad with Egg
A good macaroni salad with egg is the side dish that makes every cookout taste like summer. It’s the one bowl everyone goes back to, right next to the burgers and hot dogs.
This version comes together in about 30 minutes with a creamy, tangy dressing, tender pasta, and chunks of hard-boiled egg in every bite. It’s simple, classic, and exactly what you want on a warm day.
Why This Macaroni Salad Works
The dressing is simple but balanced: plenty of mayonnaise for richness, a little yellow mustard for tang, and a splash of vinegar to brighten everything. There’s just enough sweet pickle relish to round it out without making the whole thing candy-sweet.
The egg adds real substance. It turns a pasta salad into something that holds its own next to a burger, not just filler on the plate. And chilling it even briefly knits the flavors together so each forkful tastes cohesive.
Ingredients
- 2 cups elbow macaroni: any short pasta works, but elbows catch the dressing best
- 3 large eggs: hard-boiled and chopped, they’re the heart of the salad
- ½ cup mayonnaise: full-fat gives the creamiest texture
- 2 tablespoons yellow mustard: the classic choice for that sharp, sunny tang
- ¼ cup sweet pickle relish: adds pops of sweetness and a little texture
- ¼ cup finely chopped celery: for a crisp, fresh crunch
- 2 tablespoons finely chopped red onion: a little bite that mellows as it sits
- 1 tablespoon apple cider vinegar: brightens the whole bowl
- ½ teaspoon salt: adjust to your taste
- ¼ teaspoon black pepper: fresh-cracked is best
- paprika, for garnish: a light dusting of color on top
Variations / Substitutions
- Greek yogurt: swap half the mayo for plain Greek yogurt to lighten it, though the dressing will be slightly less rich
- Dill pickles: use finely chopped dill pickles instead of sweet relish for a tangier, more savory salad
- Add ham: fold in ½ cup diced cooked ham to turn it into a heartier lunch
- A little heat: stir in a pinch of cayenne or a spoonful of diced pickled jalapeños
- No onion: leave it out or swap in a handful of sliced scallions for a milder onion flavor
If you like this one, try our Classic Potato Salad next.
How To Make Macaroni Salad with Egg
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the 2 cups elbow macaroni and cook until tender, about 8 to 10 minutes.
Drain the pasta and rinse it under cold water until it feels cool to the touch. Stopping the cooking here and washing off the surface starch keeps the dressing from turning gluey later.
Step 2: Hard-Boil the Eggs
While the pasta cooks, place the 3 large eggs in a small saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil, then cover the pan, remove it from the heat, and let the eggs sit for 10 to 12 minutes.
Move the eggs to a bowl of ice water and let them cool completely. Once they’re cold, peel them and chop into rough, bite-size chunks.
Step 3: Make the Dressing
In a large mixing bowl, whisk together the ½ cup mayonnaise, 2 tablespoons yellow mustard, ¼ cup sweet pickle relish, 1 tablespoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper until the mixture is smooth and uniform.
Taste it now, before you add anything else. If it needs more tang, add an extra splash of vinegar. If you like a sweeter salad, stir in another spoonful of relish.
Step 4: Fold Everything Together
Add the cooled macaroni, the ¼ cup chopped celery, the 2 tablespoons chopped red onion, and the chopped eggs to the bowl with the dressing. Fold gently with a rubber spatula until every piece of pasta is coated and the add-ins are evenly distributed.
Cover the bowl and refrigerate for at least 30 minutes. This rest lets the dressing soak into the pasta and the flavors come together, so the salad tastes even better than right after mixing.
Step 5: Sprinkle with Paprika and Serve
Scoop the chilled salad into a serving bowl, dust the top lightly with paprika, and serve it cold. That little bit of red on a creamy white backdrop makes it look like the picnic classic it is.
Tips for the Best Macaroni Salad
- Don’t overcook the pasta.: Cook it to just al dente or a minute past; mushy macaroni turns the whole salad gummy.
- Rinse well.: Cold-water rinsing stops the cooking and washes away extra starch so the dressing stays creamy instead of pasty.
- Let it rest.: Even a short chill improves the texture and flavor. If you can make it a couple hours ahead, do it.
- Revive it later.: If the salad seems dry after a night in the fridge, stir in an extra tablespoon of mayonnaise before serving.
Doubling for a crowd? Here’s how:
| Ingredient | 1 Batch | 2 Batches | 3 Batches |
|---|---|---|---|
| Elbow macaroni | 2 cups | 4 cups | 6 cups |
| Large eggs | 3 | 6 | 9 |
| Mayonnaise | ½ cup | 1 cup | 1½ cups |
| Yellow mustard | 2 tbsp | ¼ cup | 6 tbsp |
| Sweet pickle relish | ¼ cup | ½ cup | ¾ cup |
| Apple cider vinegar | 1 tbsp | 2 tbsp | 3 tbsp |
Storing Leftover Macaroni Salad
- Refrigerate:: Transfer leftovers to an airtight container and keep in the fridge for up to 4 days. Stir well before serving; if it has thickened a bit, fold in a spoonful of mayo to loosen it up.
What Goes Well With This Macaroni Salad
This creamy, tangy salad is a natural partner for anything smoky off the grill. Serve it alongside burgers, hot dogs, or fried chicken, the cool, rich salad balances the heat and char of barbecue beautifully. It’s also right at home on a picnic spread with sandwiches and chips.
Frequently Asked Questions
Can I make this salad the day before?
Yes, and it actually tastes better after an overnight rest. Just cover it tightly so it doesn’t pick up fridge odors, and give it a good stir before serving.
Can I use Miracle Whip instead of mayonnaise?
You can, but the salad will be noticeably sweeter and less creamy. Cut back on the relish a little and taste the dressing before you mix it in.
Is there a way to make it dairy-free?
The base recipe is already dairy-free as long as your mayonnaise is egg-based and not milk-based. For a fully vegan version, use a vegan mayonnaise.
Why did my pasta turn out mushy?
It was either overcooked or not rinsed well after draining. Cook the macaroni just to al dente, then rinse it under cold water until it’s completely cool to halt carryover cooking.
Macaroni Salad With Egg Recipe
Ingredients
Method
- Cook the macaroni in boiling salted water until tender, about 8 to 10 minutes. Drain and rinse under cold water until cool.
- While the pasta cooks, hard-boil the eggs: cover with cold water, bring to a boil, then cover, remove from heat, and let sit 10 to 12 minutes. Cool in ice water, peel, and chop.
- In a large bowl, whisk together the mayonnaise, mustard, relish, vinegar, salt, and pepper until smooth.
- Add the cooled macaroni, celery, onion, and chopped eggs. Fold gently until everything is evenly coated, then cover and refrigerate at least 30 minutes.
- Scoop into a serving bowl, sprinkle with paprika, and serve cold.
