This recipe for macaroni salad with egg is a slightly sweet, classic macaroni salad.
Ingredients
- elbow macaroni: 3 cups
- ½ cups mayonnaise: 1 piece
- onion: 0.33333 piece (minced)
- fresh parsley: 0.25 cup (chopped)
- prepared yellow mustard: 2 Tbsp
- rice vinegar: 2 tsp
- white sugar: 1 tsp (to taste)
- celery seed: 0.75 tsp
- salt: 0.5 tsp
- hard-cooked eggs: 3 piece (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
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Rinse macaroni in cold water until cool; drain.
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Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl. Add macaroni and eggs and stir to coat.
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Chill in the refrigerator for 30 minutes before serving. ReneePaj
