DEVILED EGG MACARONI SALAD
Steps:
- Cook the pasta. Use the box as a guide and cook according to package instructions. Rinse well with cold water after straining.
- Prepare the eggs. Peel your eggs and cut them in half. Scoop out the yolks and set them aside in a bowl. Chop the whites into pieces.
- Prepare the dressing. Mash the yolks with a fork until smooth. Season them with salt and pepper, then add the mustard and mayo. Stir everything until well combined.
- Assemble the salad. Add the macaroni to a large mixing bowl. Add the dressing, egg whites, the rest of your mix-ins, and paprika. Mix everything until evenly coated in the dressing.
- Garnish and serve. Sprinkle the salad with smoke paprika and chives, then enjoy!
Nutrition Facts : Calories 442 kcal, Carbohydrate 34 g, Protein 13 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 702 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 22 g
DEVILED EGG MACARONI SALAD
Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
- Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
- Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
BACON AND EGG MACARONI SALAD
Provided by Rachael Ray : Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
- Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
- Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
- While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.
DEVILED EGG MACARONI SALAD
Steps:
- Cook macaroni according to instructions on packaging. Drain, rinse with cold water.
- Place macaroni in a large mixing bowl.
- Add chopped eggs, celery, red onion and pickles.
- In a small mixing bowl or measuring cup, whisk together mayo, sour cream, mustard, pickle juice, salt, pepper and paprika. Pour over salad. Stir gently to coat.
- Cover bowl with saran wrap and chill for at least 1 hour.
- Garnish with chopped parsley. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 280 kcal, Carbohydrate 23 g, Protein 9 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 169 mg, Sodium 642 mg, Fiber 1 g, Sugar 3 g
DEVILED EGG MACARONI SALAD
This Deviled Egg Macaroni Salad Is an Interesting Take on the Classic Deviled Egg Appetizer Served at Gatherings and Parties. Who Doesn't ...
Provided by Lilly Mathuse
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Follow the package directions to cook the macaroni. according to the package instructions. Drain the water and rinse with cold water and set to one side.
- Remove the shells from 8 hard boiled eggs. Chop the eggs in half and scoop out the egg yolks using a teaspoon. Place the egg yolks in a medium mixing bowl. Chop the egg whites and set aside.
- Use a fork to mash the egg yolks. Season to taste with salt and pepper. Combine 2 tablespoons of mustard and 1 cup of mayo with the mashed egg yolks. Mix well until fully combined.
- Place the cooked macaroni in a large salad bowl. Add the egg yolk mixture, the chopped egg whites, 2 chopped dill pickles, ½ a medium red onion, 2 chopped ribs of celery, ½ a cup of black olives and ½ a teaspoon of paprika. Stir until fully combined.
- Taste and adjust seasoning if required.
- Serve garnished with a sprinkle of paprika and chopped chives.
Nutrition Facts : Calories 355, Fat 15.9g, Cholesterol 194mg, Sodium 627mg, Carbohydrate 40.8g, Protein 12.2g
CLASSIC MACARONI SALAD
With simple ingredients and a homemade creamy dressing, this Macaroni Salad with Egg is truly a tried and true macaroni salad recipe. Perfect for summer potlucks and ideal for making in advance.
Provided by Amy
Categories Side Dish
Time 50m
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Cook macaroni al dente according to package instructions. Drain and rinse with cold water, then toss with a teaspoon or 2 of olive oil to prevent sticking while you prepare the rest of the salad.
- In a large mixing bowl, combine cooked pasta, bell pepper, celery, red onion, gherkins, cheddar cheese, and eggs. Set aside and prepare the dressing.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, cider vinegar, granulated sugar, mustard, salt, pepper, and garlic powder until combined and smooth.
- Pour dressing over pasta and toss until everything is well coated.
- Garnish with just a sprinkle of paprika before serving, if desired.
Nutrition Facts : Calories 464 kcal, Carbohydrate 38 g, Protein 11 g, Fat 30 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 37 mg, Sodium 602 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
MACARONI EGG SALAD
"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.
Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
MACARONI AND EGG
This is one of my aunt's recipes and one of my favorite dishes. I love the way this dish is easy to make and is a different twist to pasta.
Provided by wannabecook21
Categories Asian
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil.
- Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS!
- Drain the pasta and add butter/margarine and set aside.
- In another pan, heat remaining oil. When hot, add mustard and let it burst. Then add urad dal and channa dal.
- When urad dal and channa dal are browned, add onions and sautee till translucent. Add green chillies, turmeric powder, ginger-garlic paste and rest of salt.
- Add eggs and keep stirring to make eggs scrambled.
- Now, add the eggs to the pasta and mix well. Serve hot!
- Tips: The pasta doesn't necessarily have to be elbows- other kinds of pasta can be used. Preferably not angel hair or noodles. If you want to use more egg yolks you can- if you do, you can reduce the amount of Turmeric powder.
Nutrition Facts : Calories 701, Fat 22.5, SaturatedFat 4.9, Cholesterol 423, Sodium 1641.7, Carbohydrate 94.1, Fiber 5.2, Sugar 6.2, Protein 29
MACARONI SALAD WITH EGG
When in a hurry, my mother used to purchase deli macaroni salad and dress it up by adding hard-boiled eggs, carrots, and French dressing. This is my version of her recipe.
Provided by KEMRECIPES
Categories Salad Pasta Salad
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, and cool under cold running water. Place in the refrigerator until ready to use.
- Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta with cold water and drain thoroughly.
- While pasta is cooking, combine mayonnaise, olive oil, cider vinegar, sugar, salt, paprika, pepper, and dry mustard in a large bowl. Mix in carrot, celery, and onion. Stir drained pasta into the dressing.
- Remove eggs from the refrigerator. Shell, quarter lengthwise, and slice into 1/4-inch pieces. Gently stir into the macaroni salad. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 25.4 g, Cholesterol 155.2 mg, Fat 42.3 g, Fiber 1.8 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 745.5 mg, Sugar 3.7 g
MACARONI EGG SALAD
Make and share this Macaroni Egg Salad recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dice 3/4 of the cucumber and save remainder for garnish.
- Mix the macaroni, cucumber, celery and onion together.
- Make a dressing of the salt, pepper, dill weed, vinegar and oil.
- Toss with the macaroni mixture.
- Chill thoroughly.
- Coarsely chop 4 of the eggs and halve the other 4.
- Add the chopped eggs and mayonnaise to the macaroni mixture.
- Mix lightly.
- Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.
Nutrition Facts : Calories 611.5, Fat 31.5, SaturatedFat 6.3, Cholesterol 434.2, Sodium 999.2, Carbohydrate 59.8, Fiber 2.7, Sugar 6.6, Protein 21.5
EGG & MACARONI SALAD
Starting with the Old-fashioned Egg Salad, this recipe is modified to be a great pasta salad. This variation pairs pasta with eggs and is brightened by green pepper and pimietos.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf. Sprinkle with paprika if desired.
Nutrition Facts :
SIMPLE MACARONI SALAD WITH EGG
This is a very basic pasta salad, easily fixed up by adding extra vegetables or some chopped salami.
Provided by sandi
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the pasta, eggs, pickles, celery and green onions. Pour dressing over salad and toss to coat. Season with salt and pepper to taste; serve chilled.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 38.3 g, Cholesterol 62 mg, Fat 2.2 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 0.6 g, Sodium 386.8 mg, Sugar 5.1 g
CLASSIC MACARONI SALAD RECIPE
A classic macaroni salad recipe with chopped eggs, dill pickles, pickle juice, and crunchy celery. A cherished old fashioned family recipe!
Provided by Lisa Hatfield
Categories Side Dishes & Vegetables
Time 45m
Number Of Ingredients 11
Steps:
- Make and peel 6 hard-boiled eggs. Try my recipe to make Steam Hard Boiled Eggs.
- Put a large pot of salted water and heat on the stove to boil the pasta. Follow the cooking time and the package instructions of your pasta brand. Adding salt is optional but recommended.
- Gradually add pasta, stirring to separate it, and return to a boil. Boil uncovered, stirring occasionally until you have tender macaroni that is al dente pasta.
- While the pasta is boiling, chop the fresh ingredients: celery, green onions, dill pickles, and chop the eggs into small pieces.
- Drain the large pot of pasta, and pour it into a very large bowl.
- Into the large bowl, add the chopped ingredients to the warm cooked pasta. Add celery, green onions, chopped pickles, pickle juice, chopped eggs, black olives, mayonnaise, yellow mustard, sea salt, and black pepper.
- Stir well to combine, and chill for several hours or overnight. The warm pasta will absorb the pickle juice as it sits in the fridge, that is what makes it so good!
- Optional: Slice a couple of eggs and places them on top with sprinkles of paprika to make it pretty.
- Serve macaroni pasta salad in a large bowl or inexpensive paper Chinese takeout containers (order online), great for picnics and parties. Keep this macaroni salad chilled at all times in an airtight container, or serve immediately.
Nutrition Facts : Calories 334 kcal, Carbohydrate 34 g, Protein 9 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 101 mg, Sodium 1369 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GRANDMA'S MACARONI SALAD
Steps:
- In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
- Refrigerate for at least 4 hours before serving. Preferably overnight.
- Stir before serving.
Nutrition Facts : Calories 208 cal
MACARONI SALAD
Make your next picnic perfect with our classic macaroni salad recipe. Cooked pasta, hard boiled eggs, celery and mayo are just a few of the ingredients needed to whip up this creamy, delicious party staple.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 8
Steps:
- Combine all ingredients in one bowl and serve.
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- Preheat the oven to 400°. Line a baking sheet with parchment paper. Arrange the bacon on the parchment paper and bake in the oven for 15 to 18 minutes, turning halfway, until the bacon is crispy. Crumble the bacon once it is cool enough to handle.
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