Ingredients for Macaroni And Egg Salad
- Elbow Macaroni
- 6 hard-boiled eggs, chopped
- 1 cup chopped celery
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dried parsley flakes
- 1 cup Miracle Whip (or mayonnaise)
- 2 tablespoons white wine vinegar
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How to Make Macaroni And Egg Salad
- Cook 1 pound of macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked macaroni with 2 tablespoons of white wine vinegar. Gently toss to coat. Refrigerate for at least 15 minutes to cool completely.
- While the macaroni cools, prepare the remaining ingredients: finely chop 1 cup celery and 6 hard-boiled eggs.
- Add the chopped celery and eggs to the chilled macaroni.
- In a small bowl, whisk together 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon dried parsley flakes.
- Sprinkle the spice mixture evenly over the macaroni and egg mixture.
- Add 1 cup of Miracle Whip (or mayonnaise) to the bowl.
- Gently stir until all ingredients are thoroughly combined and evenly coated.
- Taste and adjust seasonings as needed, adding more spices to your preference.
- Serve chilled. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
6g
Carbs
24g
