This creamy and classic macaroni salad is perfect for summer BBQ’s and potlucks. Top it with some extra boiled eggs for an extra boost of protein.
Instructions
1
Boil macaroni according to package instructions, and then set aside in a large bowl. Drizzle with a small amount of olive oil to keep from sticking together.
2
Place the eggs in a large pot and cover with water. Bring to a boil and then cover the pot and turn the heat off. Let the eggs cook covered for 9 to 10 minutes. Remove with a slotted spoon and let cool before peeling. Cut the peeled eggs into halves or quarters and set aside.
3
In a small bowl, combine the mayonnaise, yogurt, lemon juice and salt.
4
Add the red onion, pepper and celery to the bowl with the macaroni. Add ¾ of the dressing and toss well to combine. Top with eggs, dill and salt and pepper to taste.
5
Keep the remaining dressing in the fridge and add as needed to the salad to keep it from drying out.
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