Hellmanns Macaroni Salad With Egg Food

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HELLMANN'S CLASSIC MACARONI SALAD



Hellmann's Classic Macaroni Salad image

A longtime favorite of my family. We don't have an outdoor summer gathering without this and Hellmann's Original Potato Salad. Can't go wrong with these delicious recipes. FYI: because of the mayo content, we put the bowl of salad into a slightly larger-sized bowl filled halfway with ice to keep the salads cold and fresh.

Provided by aHardDaysNight

Categories     Summer

Time 25m

Yield 5 serving(s)

Number Of Ingredients 10

8 ounces elbow macaroni
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 tablespoon hellmann's Dijonnaise mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
  • In large bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, Mustard, sugar, salt and pepper.
  • Stir in macaroni, celery, green pepper and onion.
  • Serve chilled or at room temperature.

HELLMANN'S CLASSIC MACARONI SALAD



Hellmann's Classic Macaroni Salad image

The best macaroni salad ever! There is a same titled recipe on food.com but it calls for a different type of mustard. I'm not sure when they changed the recipe but I prefer this version.

Provided by Hoddevik

Categories     Low Cholesterol

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
8 ounces elbow macaroni, cooked and drained
1 cup celery, sliced
1 cup green bell pepper, chopped (may use red pepper)
1/4 cup onion, chopped

Steps:

  • Combine first 6 ingredients.
  • Stir in remaining ingredients.
  • Cover, chill.
  • Makes 5 cups.

Nutrition Facts : Calories 238.5, Fat 10.4, SaturatedFat 1.6, Cholesterol 7.6, Sodium 533.6, Carbohydrate 32, Fiber 1.6, Sugar 4.1, Protein 4.6

DEVILED EGG MACARONI SALAD



Deviled Egg Macaroni Salad image

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

12 large eggs
1 1/4 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
8 ounces (about 2 cups) elbow pasta
2 medium carrots, grated (about 1/2 cup)
1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
2 teaspoons sugar
4 sprigs fresh chives, chopped
1/4 teaspoon paprika

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.

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